Apple-Brie Spinach Salad

Photo: psfreeman

From Rhonda Crowe: Victoria, British Columbia. Serving Accompaniment: Spaghetti Squash with Red Sauce. Recipe published in Taste of Home June/July 2007.

Yield: 10 servings
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  • 4 large apples, cut into 1/2-inch wedges
  • 4 tablespoon(s) maple syrup, divided
  • 8 cup(s) fresh baby spinach
  • 1 round (8 ounces) Brie cheese, cubed
  • 1/2 cup(s) pecan halves, toasted
  • 1/4 cup(s) apple cider or juice
  • 1/4 cup(s) canola oil
  • 3 tablespoon(s) cider vingar
  • 1 teaspoon(s) Dijon mustard
  • 1 garlic clove, minced


  1. • 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.
  2. • 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.

January 2014

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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