Best 8 Spinach And Apples Recipes

SPINACH WITH APPLES AND PINE NUTS

Steps:

• Heat the olive oil in a large skillet or wok over low heat. Add the garlic, pine nuts, and apple; cook until the nuts and garlic are golden and the apple is just soft, 3 to 5 minutes.
• Increase the heat to medium, and add the spinach to the skillet. Stir and cook another 2 to 3 minutes. Season with salt and pepper to taste.

SPINACH SALAD WITH APPLES, AVOCADO, AND BACON

Steps:

• Whisk oil, powdered sugar, vinegar, lemon juice, dry mustard, paprika and ground ginger in small bowl to blend. Season to taste with salt and pepper.
• Sauté chopped bacon slices in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer chopped bacon to paper towel and drain. Combine baby spinach leaves, apple slices, red onion, avocado and bacon in large bowl. Toss salad with enough dressing to coat. Divide salad among plates and serve.

SPINACH AND BLUE CHEESE SALAD WITH SLICED APPLES AND SPICED CARAMELIZED PECANS

Steps:

• Cut the apple into quarters, remove the stem and the seeds, and cut into very thin slices. Sprinkle lemon juice over the slices and set aside.
• When ready to serve, in a salad bowl, combine the apple, spinach, radicchio, and blue cheese. Season lightly with salt and pepper and toss with the dressing. Adjust seasoning to taste.
• To serve, divide the salad among 4 plates and sprinkle the pecans around each salad.
• In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars, and then the olive and vegetable oils. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.
• Yield: 1 1/4 cups
• Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen", Random House, 1991
• In a deep-fryer or a deep pot, heat the oil to 350 degrees F. (A deep-frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached).
• Meanwhile, in a large saucepan bring 2 quarts of water to a boil. Add the pecans and boil for 2 minutes. Drain in a large strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts and then coat with the confectioners' sugar, a little at a time, allowing the sugar to melt into the pecans. Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and all the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar.
• Carefully add the nuts to the heated oil, keeping the oil at 350 degrees F. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool.
• Yield: 2 cups
• Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000

SPINACH WITH APPLES AND FETA CHEESE

Steps:

• Wash spinach, drain well and combine with onions in a large salad bowl. Set aside.
• In a small saucepan, add olive oil, vinegar, sugar, and dry mustard. Bring to a boil.
• Remove from heat and toss with spinach.
• Add apple slices and feta cheese.
• Toss lightly to mix.
• Top with egg.
• Add freshly ground pepper.
• Serve immediately.

SPINACH SALAD WITH CHORIZO AND APPLES

Steps:

• In a large skillet, brown the chorizo and apples in half the oil.
• Deglaze with vinegar and add remaining oil, mustard and honey. Let reduce 1 minute. Add salt and pepper.
• Serve warm or lukewarm on the spinach and garnish with pecans.

SPINACH AND APPLES

Steps:

• Thinly slice 2 unripe pears and 2 crisp apples; put on a bed of 4 cups fresh spinach. Sprinkle with 1/4 cup raisins and drizzle with dressing. Dressing variation: Add 2 tablespoons chopped fresh rosemary and 1 tablespoon honey.

WARM SPINACH SALAD WITH APPLES, BACON, AND CRANBERRIES

Steps:

• Combine first 4 ingredients in a large bowl; toss well. Combine vinegar, sugar, juice, mustard, salt, and pepper in a small saucepan. Bring to a boil over medium heat; cook 1 minute. Remove from heat, and stir in sour cream. Drizzle warm dressing over spinach mixture; toss well. Sprinkle with bacon; serve immediately.

SPINACH SALAD WITH APPLES AND GLAZED PECANS

Steps:

• Toss sugar and pecans together in non-stick frying pan. Cook over medium heat, stirring constantly, about 5 minutes, until sugar melts to pecans. Pour nuts on parchment paper in a single layer, making sure separated. Combine olive oil, vinegar, Dijon mustard, sugar, salt, and pepper in a small bowl. Whisk until well combined and thickened. Place dressing in bottom of large salad bowl. Place apple and onion on top of dressing. Then, mound spinach on top of apple, onion, and dressing. Sprinkle pecans over spinach. Toss salad before serving.