This apple pecan salad features crisp mixed spring greens, two types of apples, toasted pecans, and smoked havarti cheese. The vinaigrette has a nod to fall flavors with a touch of maple syrup.
Ingredients
- 0.25 cups apple cider vinegar
- 3 tablespoons maple syrup
- 2 tablespoons olive oil
- salt and freshly ground black pepper to taste
- 1 pinch apple pie spice
Instructions
-
1
For vinaigrette, add vinegar, maple syrup, olive oil, salt, pepper, and apple pie seasoning to a glass jar with a tight-fitting lid; cover and shake to combine.
-
2
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
-
3
Combine mixed greens with red delicious apple, Granny Smith apple, and onion in a large bowl. Top with pecans and havarti cheese. Drizzle with vinaigrette and serve immediately.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Easy White Chili II
A long-time Wellington, Ohio friend shared this recipe with me and has become an all-time favorite. Serve with a dollop of sour cream and salsa. You can brown the chicken in a skillet first if you prefer. I have found it makes little difference.
Cheese Dip II
Taco seasoning and picante sauce transform beef and melted cheese into a flavor fiesta! Serve with tortilla chips.
Stuffed Tomatoes with Grits and Ricotta
This recipe makes a great appetizer. I spent a lot of time experimenting with ingredients and finally concluded that this recipe you now see listed turned out to be the best. The grits give a unique texture to the sharp flavors of the Parmesan and Asiago cheeses.