Everyday Mom's Meals: Label Recipe

Tuesday, September 18, 2012

Label Recipe

Do you ever look on your canned fruit and veggie labels for recipes? Well, I have learned over the years to never throw a can out without checking to see if the manufacturer has included something yummy for my inspiration. I've actually discovered quite a few tasty gems on these labels and am always glad for something new to try. And that's exactly where this recipe came from~ on the back of a can of sliced beets. But there was only one problem. I tore the label off, I think back in June and didn't find it again until September. Oops. Oh well. Luckily, it included one of autumn's favorite ingredients...apples. So while normally a big dinner salad like this would make me think of summer fresh vegetables, this actually gears itself more towards fall, with both the apples and the candied pecans. Yes, I said candied pecans. You know you love smelling them cooking at the kiosk in the mall, and if you're like us and visit any autumn festival, they are always a highlight. These flavors, while seeming totally opposite, truly blend nicely and make an incredible combination. So the next time you are using canned ingredients, be sure to check the back of the label to see what delicious inspiration awaits you too!

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
Raspberry Vinaigrette
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

1 comment:

Miz Helen said...

We love beets,this looks like a great fall salad. Hope you have a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen