Ingredients
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1/2 cup pecans
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1 tablespoon lemon juice
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2 stalks celery, finely sliced diagonally
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75g spinach leaves
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1 tablespoon apple cider vinegar
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2 tablespoons extra virgin olive oil
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1 teaspoon wholegrain mustard
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2 royal gala or red delicious apples
Method
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1Preheat oven to 180°C or 160°C fan-forced. Spread pecans on an oven tray, and roast for 4-5 mins, until fragrant and lightly toasted. Transfer to a plate to cool.
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2Quarter apples and remove cores. Cut lengthways into thin slices. Toss with lemon juice. Combine apple, celery and spinach in a large bowl.
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3Place vinegar, oil and mustard into a small screwtop jar. Shake to combine. Pour over salad and toss to coat. Add pecans and serve immediately.
Source: taste.com.au
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