Spinach Arugula Salad tossed together with thinly sliced apples and Soy Sauce Toasted Pecans explodes in your mouth with the saltiness of the pecans and sweetness of the apples. My mouth is watering just sitting here typing the recipe. Are you ready to enjoy this wonderful salad --or are you willing to take it to a main course, serving it with some wonderful grilled chicken?
Spinach, Arugula and Apple Salad With Soy Sauce Toasted Pecans
1 cup pecan halves
2 tablespoons butter, melted (optional)
1 tablespoon lite soy sauce
5 oz. pkg. fresh organic baby spinach and arugula salad mix
1 small granny smith apple, cored and thinly sliced
2-4 oz. Newman's Own Olive Oil & Vinegar Dressing
1/2 teaspoon kosher salt to taste
1/4 teaspoon course black pepper to taste
2 oz. shaved Parmesan
Preheat oven 300 degrees F. In a small bowl, add pecans, butter, and soy sauce; toss well. Lift pecans out of the bowl with a slotted spoon and place on a foiled lined sheet pan. Roast in the oven for 15 minutes moving them around in the pan after 10 minutes. Remove from the pan and let cool.
Place the spinach, arugula, and apple, in a large salad bowl and toss with some of you favorite vinaigrette. Divide the salad among 2 serving plates, salt and pepper to taste, and garnish with shaved Parmesan and pecans. Serve immediately.
Note: You can substitute different kinds of sweet tart apples in the salad.
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