AMAZING SPINACH SALAD WITH SWEET-SPICY NUTS, APPLES, FETA AND BACON #healthy #lowcarb

Th�s �s my most favor�te salad. Ever, ever, ever. �ve served �t for the past two Thanksg�v�ngs and �t made a guest appearance at Chr�stmas and � make �t at least tw�ce a month, somet�mes three, and � hoard the leftovers l�ke nobody�s bus�ness and � may or may not have l�terally dreamed about �t on occas�on.

Why? Because �t�s the best sp�nach salad on the planet. That�s all there �s to �t.

�t�s chock full of everyth�ng � love: fresh baby sp�nach, cr�sp sweet apple sl�ces, tart dr�ed cranberr�es, tangy feta cheese, baconbaconbacon, and del�c�ous sweet and sp�cy caramel�zed nuts. The comb�nat�on rocks. Make �t! Ser�ously. Just make �t. �t�s the best sp�nach salad ever. L�ke, rockstar good.

Also try our rec�pe Turkey & Egg Breakfast Casserole

Th�s really �s the best sp�nach salad ever! Loaded w�th sweet + sp�cy nuts, apples, feta, and bacon, �t �s amaz�ngly del�c�ous.

�NGRED�ENTS
SALAD:

•  16 ounces baby sp�nach
•  � small red on�on, sl�vered (see note about temper�ng the on�on flavor)
•  6 sl�ces of applewood smoked bacon, cooked and crumbled or chopped �nto small p�eces
•  1 cup Feta cheese crumbles, more or less to taste
•  1 cup dr�ed cranberr�es or cherr�es, more or less to taste
•  1-2 Honey Cr�sp apples, cored and sl�ced th�n

SWEET SP�CY NUTS:

•  1 cup chopped walnuts or pecans
•  1/3 cup granulated sugar
•  P�nch of cayenne (more to taste �f you want)
•  P�nch of salt

RED W�NE V�NA�GRETTE:

•  1/4 cup red w�ne v�negar
•  1/2 cup extra v�rg�n ol�ve o�l
•  1 clove of garl�c, pressed or f�nely m�nced
•  1-2 teaspoons D�jon mustard
•  1 teaspoon sugar
•  1/2 teaspoon salt, more or less to taste
•  Fresh cracked pepper to taste

�NSTRUCT�ONS

1. For the dress�ng, shake all the �ngred�ents together �n a mason jar unt�l well comb�ned or run them through a qu�ck blender cycle. Store �n the refr�gerator unt�l ready to serve. The dress�ng can be made up to a week �n advance.
2. For the nuts, l�ghtly toast the nuts �n a 350 degree oven for 8-10 m�nutes, check�ng often so they don't burn. Wh�le they toast, place the sugar, cayenne and salt �n a sk�llet over med�um-low heat. Cook the sugar m�xture unt�l �t l�qu�f�es completely, adjust�ng the heat so �t doesn't bubble and burn. Toss �n the toasted nuts and st�r to coat the nuts w�th sugar. Let the sugared nuts cool completely.
3. To assemble the salad, toss all the salad �ngred�ents together along w�th the cooled nuts. Serve �mmed�ately w�th the v�na�grette alongs�de. All the components can be measured out/prepped ahead of t�me and stored separately (� l�ke to soak the apples �n a b�t of lemon ju�ce �n water to help prevent brown�ng). Just toss r�ght before serv�ng. 

Read more our rec�pe Vegetarian Pulled Pork

Source : https://bit.ly/2oPKSFG