Apple-Brie Spinach Salad
In the summer, I don't like to prepare or eat large meals, so I often make salads. I'm always on the outlook for new and interesting recipes, and this one is a winner that I like to make for company.
—Rhonda Crowe
Victoria, British Columbia
SERVINGS
|
10
|
CATEGORY
|
Salads
|
METHOD
|
Broiled
|
PREP |
20 min. |
COOK
|
10 min.
|
TOTAL
|
30 min.
|
INGREDIENTS
- 4 large apples, cut into 1/2-inch wedges
- 4 tablespoons maple syrup, divided
- 8 cups fresh baby spinach
- 1 round (8 ounces) Brie or Camembert cheese, cubed
- 1/2 cup pecan halves, toasted
- DRESSING:
- 1/4 cup apple cider or juice
- 1/4 cup vegetable oil
- 3 tablespoons cider vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
DIRECTIONS
Place apples on an ungreased baking sheet; brush with 2 tablespoons syrup. Broil 3-4 in. from the heat for 3 minutes. Turn; brush with remaining syrup. Broil 3-5 minutes longer or until crisp-tender.
In a large salad bowl, combine the spinach, cheese, pecans and apples. In a small saucepan, combine the dressing ingredients; bring to a boil. Pour over salad; toss to coat. Yield: 10 servings.