Spinach Salad with Warm Maple Dressing

Some of the first crops in season during springtime are maple syrup and fresh, crunchy greens. They are also available in late fall. Include some crunchy greens with your turkey feast. This is a versatile salad, you can make this salad a main dish after Thanksgiving by adding leftover turkey.

Makes: 4 servings, about 2 cups each
Active Time: Total Time:

INGREDIENTS

  • 2 tablespoons chopped pecans
  • 1 10-ounce package fresh spinach, torn, or 12 cups baby spinach
  • 1 cucumber, peeled, seeded and cut into 1/4-inch slices
  • 2 teaspoons extra-virgin olive oil
  • 1 shallot, finely chopped
  • 1/4 cup cider vinegar
  • 2 tablespoons pure maple syrup
  • Salt & freshly ground pepper, to taste
  • 1/4 cup shredded smoked cheese, such as Gouda or Cheddar

PREPARATION

  1. Toast pecans in a small dry skillet over low heat, stirring often, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
  2. Toss spinach and cucumber in a salad bowl.
  3. Heat oil in a small skillet over medium-low heat. Add shallot and cook, stirring, until softened, about 4 minutes. Add vinegar and maple syrup and bring to a boil. Season with salt and pepper.
  4. Immediately pour the dressing over the spinach and cucumber. Toss well and sprinkle with cheese and toasted pecans.

NUTRITION

Per serving: 163 calories; 12 g fat (2 g sat, 7 g mono); 7 mg cholesterol; 12 g carbohydrates; 4 g protein; 2 g fiber; 183 mg sodium; 531 mg potassium.
Nutrition Bonus: Vitamin A (130% daily value); Folate (37% dv), Vitamin C (35% dv).
Carbohydrate Servings: 1
Exchanges: 1/2 other carbohydrate, 1 vegetable, 1 1/2 fat

NUTRITION PROFILE

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low sodium |Healthy weight | High potassium | Gluten free

From EatingWell:  January/February 1999, The Essential EatingWell Cookbook (2004)