Cran Apple Spinach Salad With Spiced Pecans Recipe

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Servings: 1


  • 1/2 c. cranberry juice concentrate, undiluted
  • 1/3 c. extra virgin olive oil
  • 3 Tbsp. raspberry blush balsamic vinegar or possibly raspberry vinegar
  • 1/8 tsp salt
  • 4 c. minced, unpeeled tart red apples, such as Gala or possibly Braeburn
  • 1 c. dry cranberries
  • 8 c. torn fresh spinach leaves
  • 1 c. thinly sliced celery, cut diagonally
  • 2 c. Spiced Pecans (recipe follows)


  1. Whisk together cranberry juice concentrate, extra virgin olive oil, vinegar and salt in small bowl.
  2. Place apples and cranberries in 2-qt shallow glass dish. Pour cranberry juice mix over apple mix. Chill, covered, at last 3 hrs or possibly up to 24 hrs; stir occasionally.
  3. When ready to serve, toss spinach and celery in a large shallow bowl or possibly platter. Top with cranberry-apple mix. (If mix has been refrigerated several hrs, allow to stand at room temperature about 15 min for extra virgin olive oil to liquefy; stir before using.) Sprinkle with pecans.


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