Ingredients
- 2/3 cup canola oil
- 1/3 cup apple cider vinegar
- 2 cup green onions, minced
- 3 tablespoon light brown sugar
- 3 tablespoon chopped fresh basil
- 1 tablespoon dijon mustard
- 1/2 teaspoon dried crushed red pepper
- 2/3 cup canola oil
- 1/3 cup apple cider vinegar
- 2 cup green onions, minced
- 3 tablespoon light brown sugar
- 3 tablespoon chopped fresh basil
- 1 tablespoon dijon mustard
- 1/2 teaspoon dried crushed red pepper
- 1 cup pecan halves
- 4 gallon a apples (about 1 1/2 pounds)
- 1 gallon (6-ounce) package baby spinach, thoroughly washed
- 1 gallon (5-ounce) package spring greens mix, thoroughly washed
- 3 ounce extra-sharp white cheddar cheese, shaved
Preparation
Baking Directions:
For brown sugar-cider vinaigrette: Whisk together all ingredients until blended.
For salad: Preheat oven to 350 degrees F.
Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes.
Coat cold cooking grate of grill with cooking spray, and place on grill.
Preheat grill to 350 degrees F to 400 dgrees F (medium-high) heat.
Cut apples crosswise into 1/4-inch-thick rings, cutting from one side through the other.
Grill apple rings, covered with grill lid, 2 to 3 minutes on each side or until crisp-tender.
Arrange spinach and spring greens mix on a serving platter; top with apples, cheese, and toasted pecans.
Season with salt and pepper to taste.
Serve with brown sugar-cider vinaigrette.
