Awesome Winter Salad: Spinach-Apple Salad with Maple-Cider Vinaigrette
January 04, 2010My sister, Julie, made the best New Year’s Eve dinner ever (she always does). She served this Spinach-Apple Salad with Maple-Cider Vinaigrette, and it was so delicious! She found this recipe in the December issue of Southern Living magazine, and it went great with her Beef Tenderloin and Double-Stuffed Potatoes. I love this salad for wintertime, Valentine’s Day or any fall or winter entertaining. Check out Southern Living for more great recipes.
Spinach-Apple Salad with Maple-Cider Vinaigrette
Prep:
20 minutes
Cook:
13 minutes
Yield:
8 servings
Ingredients
Sugared Curried Pecans
1 (6-oz.) package pecan halves
2 tablespoons butter, melted
3 tablespoons sugar
1/4 teaspoon ground ginger
1/8 teaspoon curry powder
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper
Maple-Cider Vinaigrette
1/3 cup cider vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2/3 cup olive oil
Salad
1 (10-oz.) package fresh baby spinach, thoroughly washed
1 Gala apple, thinly sliced
1 small red onion, thinly sliced
1 (4-oz.) package crumbled goat cheese
1 (6-oz.) package pecan halves
2 tablespoons butter, melted
3 tablespoons sugar
1/4 teaspoon ground ginger
1/8 teaspoon curry powder
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper
Maple-Cider Vinaigrette
1/3 cup cider vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2/3 cup olive oil
Salad
1 (10-oz.) package fresh baby spinach, thoroughly washed
1 Gala apple, thinly sliced
1 small red onion, thinly sliced
1 (4-oz.) package crumbled goat cheese
Preparation
1. Prepare Pecans: Preheat oven to 350°. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil-lined pan. Bake 10 to 13 minutes or until lightly browned and toasted. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
2. Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.
3. Prepare Salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette.
Note: Pecans may be made up to 1 week ahead. Store in an airtight container. Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.
2. Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.
3. Prepare Salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette.
Note: Pecans may be made up to 1 week ahead. Store in an airtight container. Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.
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Easy Salad with Strawberries, Mandarin Oranges and Pecans
July 28, 2009For my college student cooking class last week, I wanted to offer a wonderful salad that was simple as well as delicious. Easy Salad with Strawberries, Mandarin Oranges and Pecans is ideal anytime of the year and takes only 20 minutes to prepare. Feel free to add chicken, salmon or shrimp for to create a main-dish salad. Also, a lot of people have been asking about my college cookbooks. Contact me at alison@ingredientsinc.net for more information.
Easy Salad with Strawberries, Mandarin Oranges and Pecans
Prep:
20 minutes
Yield:
4 servings
Ingredients
1/4 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
Sea salt and pepper
8 cups mixed greens
1 cup strawberries, sliced
1 (15-ounce) mandarin oranges, drained
1/4 cup thinly sliced red onions
1/2 cup toasted pecans
1/2 cup crumbled blue cheese (optional)
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
Sea salt and pepper
8 cups mixed greens
1 cup strawberries, sliced
1 (15-ounce) mandarin oranges, drained
1/4 cup thinly sliced red onions
1/2 cup toasted pecans
1/2 cup crumbled blue cheese (optional)
Preparation
1. In a small bowl, whisk together olive oil, balsamic vinegar and mustard. Add salt and pepper to taste.
2. Combine salad greens and next 4 ingredients in a large serving bowl. Toss with dressing and top with blue cheese, if desired.
2. Combine salad greens and next 4 ingredients in a large serving bowl. Toss with dressing and top with blue cheese, if desired.
3 Responses to “Easy Salad with Strawberries, Mandarin Oranges and Pecans”
Alison Lewis says:
July, 28 2009at 04:30 pm
from zachary
i no i have not been writting comments sorry.
i love all the food you make i just couldn't pick something.
thank you for all the food you make.
love zachary
Lisa Engel says:
August, 03 2009at 06:14 am
I am interested in the cookbook.
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College Cooking Class in Birmingham, Alabama
July 26, 2009

When I was asked a few months ago if I would teach a college cooking class for the “Birmingham is Home” group which is part of the Birmingham Jewish Federation, I was flattered and very excited. I never knew that such a group existed but basically it’s college age kids or are home in Birmingham for the summer. We had a fabulous time preparing a healthy menu including Spinach Artichoke Dip, Panko-Parmesan Crusted Chicken Fingers, Easy Salad with Strawberries, Mandarin Oranges and Pecans and Gluten-Free Peanut Butter-Chocolate Chips cookies for dessert. It was so much fun, but it really took some thought to figure out what college students can prepare without a mixer, food processor and very few cooking tools or equipment. All of the recipes are easy to prepare and can be made with throw-away aluminum pans. I even put together a “College Cooking Cookbook” which is available if anyone is interested in purchasing.
It was a blast, and the kids were so appreciative and eager to learn. Thanks to Caren Seligman of the Birmingham Jewish Federation for putting this together! I really appreciate it!
One Response to “College Cooking Class in Birmingham, Alabama”
Ian says:
July, 26 2009at 12:48 pm
It was awesome! And very tasty, thanks so much.
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Grilled Chicken Salad with Cilantro-Dijon Vinaigrette
July 16, 2009Summertime is the perfect time of year for Grilled Chicken Salads for dinner. This recipe idea comes from a restaurant in Birmingham I love, The Cantina. They make an awesome Cilantro Vinaigrette. My version is slightly different with a touch of coarse-grain mustard and sugar. It is also fabulous with shrimp or fish.
Grilled Chicken Salad with Cilantro-Dijon Dressing
Prep:
25 minutes
Yield:
4 servings
Ingredients
Chicken
2 tablespoons fresh lime juice
1 teaspoon lemon pepper
2 teaspoons olive oil
1/2 teaspoon sea salt
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
Dressing
1/4 cup fresh lime juice
3 tablespoons red wine vinegar
2 tablespoons olive oil
2 teaspoons sugar
1 teaspoon coarse ground mustard (I like Grey Poupon)
1 tablespoon finely chopped fresh cilantro
1 garlic clove, minced
1/4 teaspoon coarsely ground pepper
Salad
8 cups romaine lettuce
1 cup thinly sliced peeled cucumber
1/4 cup thinly sliced red onion
1 cup fresh or canned yellow corn
2 plum tomatoes, quartered
1/3 cup fresh Parmesan or Asiago cheese (optional)
2 tablespoons fresh lime juice
1 teaspoon lemon pepper
2 teaspoons olive oil
1/2 teaspoon sea salt
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
Dressing
1/4 cup fresh lime juice
3 tablespoons red wine vinegar
2 tablespoons olive oil
2 teaspoons sugar
1 teaspoon coarse ground mustard (I like Grey Poupon)
1 tablespoon finely chopped fresh cilantro
1 garlic clove, minced
1/4 teaspoon coarsely ground pepper
Salad
8 cups romaine lettuce
1 cup thinly sliced peeled cucumber
1/4 cup thinly sliced red onion
1 cup fresh or canned yellow corn
2 plum tomatoes, quartered
1/3 cup fresh Parmesan or Asiago cheese (optional)
Preparation
1. To prepare chicken, combine the first 5 ingredients in a large zip-top plastic bag. Add the chicken to the bag; seal. Marinate in refrigerator 1 hour, turning the bag occasionally.
2. Prepare grill.
3. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Let chicken stand 10 minutes; cut across grain into 1-inch-thick slices.
4. To prepare dressing, combine all dressing ingredients, stirring well with a whisk.
5. To prepare salad, arrange greens and remaining ingredients; top each serving with 1 chicken breast half. Drizzle 2 tablespoons dressing over each serving. Top with cheese, if desired.
2. Prepare grill.
3. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Let chicken stand 10 minutes; cut across grain into 1-inch-thick slices.
4. To prepare dressing, combine all dressing ingredients, stirring well with a whisk.
5. To prepare salad, arrange greens and remaining ingredients; top each serving with 1 chicken breast half. Drizzle 2 tablespoons dressing over each serving. Top with cheese, if desired.
One Response to “Grilled Chicken Salad with Cilantro-Dijon Vinaigrette”
Amy R says:
September, 07 2009at 04:22 pm
I just made this for dinner! It was fantastic! I would recommend making the dressing ahead (when marinating the chicken) as to let the ingredients mix!
Thanks for the recipe!
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Summer Favorite: Grilled Tuna Salad with Avocado and Grapefruit
July 07, 2009I had a wonderful, light, crispy salad last week while in Alys Beach Florida so I decided to try to replicate the recipe at my own house. Grilling fresh tuna is so easy, and the lemon marinade makes it so fresh and juicy. Serve the tuna on mixed greens with your favorite toppings. This version includes avocado, pink grapefruit, tomatoes and carrots. If you don’t have time to make your own dressing, use your favorite jarred version. Grilled Tuna Salad with Avocado and Grapefruit is a great way to taste summertime and the good things in life.
Grilled Tuna Salad with Avocado and Grapefruit
Prep:
25 minutes
Cook:
4 minutes
Yield:
4 to 6 servings
Ingredients
3 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
2 teaspoon olive oil
1 teaspoon lemon pepper
1/4 teaspoon freshly ground black pepper
4 (6-ounce) tuna steaks
Cooking spray
SALAD:
6 cups mixed salad greens
1 medium grapefruit sections
1 medium avocado, pitted and sliced
3 roma tomatoes, thinly sliced
2 cups thinly sliced carrot
3 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/2 teaspoon Dijon mustard
2 teaspoon olive oil
1 teaspoon lemon pepper
1/4 teaspoon freshly ground black pepper
4 (6-ounce) tuna steaks
Cooking spray
SALAD:
6 cups mixed salad greens
1 medium grapefruit sections
1 medium avocado, pitted and sliced
3 roma tomatoes, thinly sliced
2 cups thinly sliced carrot
3 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
Preparation
1. Prepare grill.
2. To prepare tuna, combine the first 5 ingredients in a large zip-top plastic bag. Add tuna to bag; seal. Marinate in refrigerator 30 minutes, turning once. Remove tuna from bag; discard marinade. Place tuna on grill rack coated with cooking spray; grill 2 minutes on each side or until desired degree of doneness.
3. To prepare salad, combine lettuce, grapefruit, avocado, tomatoes and carrots in a large serving bowl or individual plates. Add tuna.
4. Whisk together vinegar and remaining ingredients in a small bowl; drizzle over salad.
2. To prepare tuna, combine the first 5 ingredients in a large zip-top plastic bag. Add tuna to bag; seal. Marinate in refrigerator 30 minutes, turning once. Remove tuna from bag; discard marinade. Place tuna on grill rack coated with cooking spray; grill 2 minutes on each side or until desired degree of doneness.
3. To prepare salad, combine lettuce, grapefruit, avocado, tomatoes and carrots in a large serving bowl or individual plates. Add tuna.
4. Whisk together vinegar and remaining ingredients in a small bowl; drizzle over salad.
2 Responses to “Summer Favorite: Grilled Tuna Salad with Avocado and Grapefruit”
Angie's Recipes says:
July, 09 2009at 12:47 am
Tuna salad looks just what I want for a lazy summer day....
Angie's Recipes
Comfy Tummy says:
July, 10 2009at 09:47 am
I love grilled tuna. That salad looks yummy. :)
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Layered Low-Fat and Fresh Mediterranean Salad
June 10, 2009My friend, Kelli, recommended a version of this salad recipe to me that she said she served with fresh grilled fish. I decided to make it a main-dish salad so I added cooked grilled chicken and made a few alterations to make it my own (This recipe is adapted from Clean Eating magazine). You can also use a rotisserie chicken or shrimp if you’re short on time, or feel free to add olives, pepperocinis and even lettuce.
See me today, June 11th on NBC 13 Daytime Alabama at 11:30 a.m central time.
Layered Mediterranean Salad
Prep:
15 minutes
Cook:
3 minutes
Yield:
4 servings
Ingredients
2 (6-inch) whole wheat pitas
1 English cucumber, unpeeled and chopped
3 medium tomatoes, seeded and chopped
1/2 red onion, chopped
1 (15-ounce) can organic no-salt chickpeas, rinsed and drained
11/2 cups chopped cooked chicken or shrimp
1/2 cup fresh Italian parsley, chopped
2 tablespoons extra-virgin olive oil
3 tablespoon lemon juice
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon fresh ground black pepper, to taste
2 ounce low-fat feta cheese, crumbled
1/2 teaspoon paprika for garnish
1 English cucumber, unpeeled and chopped
3 medium tomatoes, seeded and chopped
1/2 red onion, chopped
1 (15-ounce) can organic no-salt chickpeas, rinsed and drained
11/2 cups chopped cooked chicken or shrimp
1/2 cup fresh Italian parsley, chopped
2 tablespoons extra-virgin olive oil
3 tablespoon lemon juice
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon fresh ground black pepper, to taste
2 ounce low-fat feta cheese, crumbled
1/2 teaspoon paprika for garnish
Preparation
1. Preheat oven to 350F. Cut each pita into 4 strips and cut each strip into 1-inch triangles, splitting apart the 2 "sides" of the pita as you cut. Spread on a baking sheet and toast in oven until pita is crispy, about 10 minutes, tossing once.
2. In a large bowl, combine cucumber, tomatoes, onion, chickpeas, and parsley. Add oil, lemon juice, vinegar, mustard and pepper; toss well. Add feta and toasted pita and toss again. Garnish with a dash of paprika and serve immediately.
2. In a large bowl, combine cucumber, tomatoes, onion, chickpeas, and parsley. Add oil, lemon juice, vinegar, mustard and pepper; toss well. Add feta and toasted pita and toss again. Garnish with a dash of paprika and serve immediately.
2 Responses to “Layered Low-Fat and Fresh Mediterranean Salad”
Amy R says:
June, 15 2009at 07:22 pm
We made this salad (with shrimp) for dinner tonight! It was delicious and very filling! Thanks for sharing!
Betsy says:
July, 16 2009at 11:55 am
Loved it!! Had it with grilled tuna and it was super yummy. Enjoyed it for lunch today without tuna and it was equally delicious. Thanks!!
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Layered Chicken Santa Fe Salad
May 18, 2009We love salads for supper, and anything Southwestern goes over great at my house. Layered Santa Fe Salad is a breeze. Purchase a rotisserie chicken from the grocery, or use leftover grilled chicken. Serve with salsa or, for kids, ranch dressing. In under 25 minutes, you will have a colorful dinner on the table that is so healthy, high in protein and low in fat.
Layered Santa Fe Salad
Prep:
25 minutes
Yield:
4 to 6 servings
Ingredients
6 cups torn romaine lettuce leaves
4 plum tomatoes, chopped
31/2 cups chopped or shredded cooked or grilled chicken
1 cup black beans, rinsed and drained
1/2 cup blue corn or yellow corn tortilla chips
1/4 cup chopped fresh cilantro
1/2 cup chopped Monterey Jack cheese
Salsa, Greek yogurt, fresh corn, chopped green onions
4 plum tomatoes, chopped
31/2 cups chopped or shredded cooked or grilled chicken
1 cup black beans, rinsed and drained
1/2 cup blue corn or yellow corn tortilla chips
1/4 cup chopped fresh cilantro
1/2 cup chopped Monterey Jack cheese
Salsa, Greek yogurt, fresh corn, chopped green onions
Preparation
1. Place romaine in a large serving bowl. Layer tomatoes and next 5 ingredients. Serve with salsa, Greek yogurt, corn and green onions, if desired.
One Response to “Layered Chicken Santa Fe Salad”
Alli says:
May, 19 2009at 11:21 am
Just made this for recipe for lunch. It was great! The use of salsa with greek yogurt on top was perfect! A great and healthy substitute for sour cream. There's plenty left over for supper. Thanks for another good one!
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What to Have for Lunch: Low-Fat and Healthy Turkey-Edamame Salad
May 14, 2009
People ask me all of the time, “What do you eat for lunch?” I guess because I am in my kitchen all of the time, or because I work and workout a ton, they are curious. Also, I think most of us get in a lunchtime rut and eat the same things for lunch over and over (I know I do). I threw together this simple salad in about 10 minutes this week, and my neighbor had stopped by and thought what I threw together was so fabulous. I thought others might enjoy this Turkey-Edamame Salad as well, but feel free to add whatever is in your vegetable bin and use your favorite reduced-fat salad dressing.
See the link from my television segment yesterday:
http://www.newschannel5.com/Global/story.asp?S=10362611&nav=menu374_6_4
Turkey Edamame Salad
Prep:
10 minutes
Yield:
1 serving
Ingredients
4 cups mixed greens
1/2 pound thinly sliced deli turkey
2 roma tomatoes, thinly sliced
1/2 cup chopped broccoli
1/2 cup baby carrots
1/2 cup thinly sliced cucumber
1/3 cup shelled edamame beans
1/4 cup shaved Parmesan cheese
Red wine vinegar, olive oil and freshly ground pepper to taste
1/2 pound thinly sliced deli turkey
2 roma tomatoes, thinly sliced
1/2 cup chopped broccoli
1/2 cup baby carrots
1/2 cup thinly sliced cucumber
1/3 cup shelled edamame beans
1/4 cup shaved Parmesan cheese
Red wine vinegar, olive oil and freshly ground pepper to taste
Preparation
1. Top lettuce turkey and next 6 ingredients. Drizzle with vinegar, oil and sprinkle with freshly ground pepper.
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Five Ingredient Main-Dish Salad: Light Shrimp Caesar Salad great for Earth Day
April 15, 2009I used to only prepare Caesar Salads when I was having a large Italian or steak dinner. Now, I make them all of the time since my three kids (who are 8, 10 and 11) love them so much. This version is only five ingredients which is perfect this time of year when you want to eat light (and celebrate Earth Day) but also are in a hurry. Purchase already-peeled and deveined shrimp to save time, or substitute chicken or salmon for the shrimp. If I don’t have time to prepare a homemade dressing, I buy Ken’s Reduced-Fat Caesar dressing, which is really yummy.
Five Ingredient Shrimp Caesar Salad
Prep:
Prep: 10 minutes
Yield:
Yield: 4 to 6 servings
Ingredients
6 cups romaine lettuce leaves
11/4 pounds cooked shrimp, peeled and deveined
1/4 cup shaved Parmesan cheese
1/3 cup whole-grain croutons
Reduced-fat Caesar salad dressing (I like Ken's)
11/4 pounds cooked shrimp, peeled and deveined
1/4 cup shaved Parmesan cheese
1/3 cup whole-grain croutons
Reduced-fat Caesar salad dressing (I like Ken's)
Preparation
1. Toss romaine and remaining ingredients in a large salad bowl or serving platter.
Drizzle with dressing.
Drizzle with dressing.
One Response to “Five Ingredient Main-Dish Salad: Light Shrimp Caesar Salad great for Earth Day”
z-man says:
April, 15 2009at 06:42 pm
Mom I loved your caesar salad. I loved the shrimp. And the croutons. Love your great son.
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Oh This Salad so Good! Spinach-Turkey Salad
March 12, 2009
This salad is so simple and so delicious! The combination of fresh spinach, basil, chopped pine nuts, turkey and Parmesan create an incredible healthy, fresh, main-dish salad. I served this salad for dinner, and it disappeared faster than I could blink. Serve it with your favorite vinaigrette or just a drizzle of red wine vinegar and olive oil. It has so many great flavors already, so it doesn’t need a lot of dressing. Welcome in spring with clean eating and this fresh salad.
Spinach-Turkey Salad
Prep:
15 minutes
Cook:
3 minutes
Yield:
4 servings
Ingredients
1 (5-ounce) package fresh baby spinach
11/2 cups chopped fresh basil
1/3 cup pine nuts, toasted
1/2 pound sliced deli turkey (I used cracked pepper turkey)
1/4 cup freshly shaved Parmesan cheese
Vinegar and oil or vinaigrette
11/2 cups chopped fresh basil
1/3 cup pine nuts, toasted
1/2 pound sliced deli turkey (I used cracked pepper turkey)
1/4 cup freshly shaved Parmesan cheese
Vinegar and oil or vinaigrette
Preparation
1. Combine spinach, basil and pine nuts in a large salad bowl. Add turkey and cheese. Drizzle with dressing, tossing gently.
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