Candied Pecan Apple Salad Adapted from Del Monte
4 c. fresh spinach
1 gala apple, cored and cubed
1 (15 oz) can sliced beets (not pickled), drained well
1/2 c. pecan halves
2 tsp. butter
1 TBS brown sugar
Salt and Pepper to taste
On 2 large dinner plates arrange spinach. In a medium bowl combine beets and apples. Pour about 2 TBS vinaigrette over and mix well. (This helps apples from oxidizing) Season with salt and pepper. Divide apple and beet mixture evenly over spinach. In a medium skillet melt butter and brown sugar over low heat. Add pecans. Cook and stir until caramelized, about 5 minutes. Remove from pan and cool. Top salads with candied pecans. Drizzle with vinaigrette.
*NOTE* I like the color of the beets dyeing the apples. If yo prefer the apples to be their natural color, simply dress with vinaigrette alone and add beets to salad separately.
Makes 2 large or 4 side salads
Shared on Mandy's Recipe Box Sept. 18, 2012
Shared on Lady Behind The Curtain Sept. 19, 2012
Shared on Miz Helen's Country Cottage Sept. 20, 2012