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Maple Cashew Apple Salad 
 
INGREDIENTS:
  • 8 ounce  baby spinach
  • 1/4 cup sugar
  • 2 tablespoons plus 1 teaspoon Maple Syrup
  • 2/3 cup whole cashews
  • 1 Gala or Pink Lady apple
  • 1 teaspoon butter
  • 1/4 cup sugar in the raw
  • 3 tablespoons Maple Syrup
  • 2 teaspoons lemon juice
  • 1/2 cup white vinegar
  • 1/4 cup olive oil
  • 3/4 cup Maple Syrup
  • 2 teaspoon  lemon juice
DIRECTIONS:
Prepare the maple roasted cashews: In a medium nonstick pan, combine sugar, syrup and salt. Heat on medium heat to hard-ball stage (about 260F). Remove pan from heat and add cashews. Stir to coat cashews and spread mixture onto parchment paper. Let stand for about 10 minutes or until hard. Break individual cashews apart and set aside.

Prepare the sauteed apples: Thinly slice the apple (do not peel). Melt the butter in a medium nonstick pan over medium heat. Add apples, sugar, syrup and lemon juice. Cook until apples are soft, about 10 minutes.

Prepare vinaigrette: Combine all vinaigrette ingredients and whisk thoroughly.

Divide spinach onto eight salad plates. Arrange about 6 apples per plate in a fan like pattern on top of the spinach. Sprinkle about one tablespoon of cashews on the salad. Drizzle with vinaigrette to taste and serve immediately.
 
YIELD:  Seves 8