Recipes

8 Servings

2 large Granny Smith apples, peeled, quartered and cored.
1 large bunch celery with leaves
1 pack baby spinach salad leaves
¾ cup pecans, toasted and chopped
2 tablespoons Spinach Seasoning

Dressing ¼ cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoons Spinach Seasoning
⅔ cup olive oil

1. Make the dressing. In a medium bowl, whisk the lemon juice the and the mustard together. Whisk in the oil, a little at a time. Set aside. The dressing will keep, covered, in the refrigerator for several days.
2. Trim the celery leaves and chop sufficient to make 1 cup. Slice the stalks thinly on the diagonal. Place the celery pieces in a bowl of cold water.
3. Slice each quarter of the apples into thin slices. Drain the celery, pat dry with paper towels. In a large bowl, toss the apple, celery, Spinach Seasoning, pecans and the dressing. Divide between 8 plates and serve.

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