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Great, make-ahead
salad...
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SUGARED CURRIED NUTS: |
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6 ounce |
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package
walnut or pecan halves |
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2 Tbs |
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butter,
melted |
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3 Tbs |
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granulated
sugar |
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¼ tsp |
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ground
ginger |
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1/8 tsp |
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curry powder |
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1/8 tsp |
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kosher salt |
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1/8 tsp |
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ground red
pepper
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MAPLE-CIDER VINAIGRETTE: |
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1/3 cup |
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cider
vinegar |
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2 Tbs |
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pure maple
syrup |
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1 Tbs |
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dijon
mustard |
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¼ tsp |
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salt |
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¼ tsp |
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pepper |
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2/3 cup |
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olive oil
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SALAD: |
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10 ounce |
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bag baby
spinach |
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1 large |
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ripe
Bartlett pear, cored and thinly sliced |
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1 small |
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red onion,
thinly sliced |
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4 ounce |
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package
crumbled blue cheese |
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1 |
Prepare nuts:
Preheat oven to 350°F. Toss nuts in melted butter. Stir
together sugar and remaining ingredients in a medium
bowl; sprinkle over nuts, tossing to coat. Spread in a
single layer on a nonstick aluminum foil-lined pan. Bake
for 10 minutes. Cool in pan on a wire rack; separate
walnuts with a fork. Store in an airtight container for
up to 1 week. |
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Prepare vinaigrette:
Whisk together first 5 ingredients. Gradually whisk in
oil until completely blended. Cover and refrigerate up
to 3 days. |
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3 |
To assemble salad:
Combine all of the salad ingredients in a large bowl.
Sprinkle in nuts. Drizzle with Vinaigrette, gently
tossing to coat. |
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Servings: 8 |
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Cooking Tips |
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*Make nuts and vinaigrette
ahead for an easy-to-put-together salad. |
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Recipe Source |
| Southern
Living |
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