Spinach Salad With Maple Balsamic Dressing

• Dressing:
• 1/4 cup olive oil
• 2 T balsamic vinegar
• 1/4 cup maple syrup
• 2 tsp country-style Dijon mustard
• 1 tsp garlic, minced
• 1/2 tsp salt
• Topping:
• 5 slices bacon, cut into 1" pieces
• 1/2 cup pecans, chopped
• 1 T packed brown sugar
• Salad:
• 8 cups baby spinach
• 2 cups red cabbage, shredded
• 1 apple or pear, thinly sliced
• 1/2 onion, thinly sliced (maybe less)
• 3/4 cup Cheddar cheese, shredded

1. 1. To make dressing, combine all ingredients in a small bowl; beat with a wire whisk until well combined. Refrigerate until serving time.
2. 2. For topping, cook bacon pieces in small skillet over medium-high heat until crisp. Remove from heat; drain fat and immediately add pecans and brown sugar to skillet with bacon. Stir until well mixed. Refrigerate in an airtight container until ready to serve.
3. 3. For salad, place all ingredients in a large bowl. Drizzle half of the dressing over the salad; toss to coat. Sprinkle with topping mixture. Serve with remaining dressing. The salad may be assembled up to a few hours before serving.

dressing, olive oil, t, maple syrup, countrystyle, garlic, salt, topping, bacon, pecans, t, salad, baby spinach, red cabbage, apple, onion, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/spinach-salad-with-maple-balsamic-dressing-53020971 (may not work)