Chef Craig Stelmack makes Maple's outstanding spinach salad, crunchy with hot allspice-roasted walnuts, salty and smoky with strips of crisp bacon, sweet and fresh with apples, and dressed and garnished with really stinky blue cheese. It's an adult salad, but beware: it's addictive.
- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2003
Ingredients
Spiced Walnuts:
Vinaigrette:
Method
Spiced Walnuts: In bowl, beat egg white until soft peaks form. Whisk in sugar, allspice, hot pepper sauce and salt. Add nuts; toss to coat evenly.
Spread evenly on parchment paper-lined or greased rimmed baking sheet. Bake in 325°F (160°C) oven, stirring and separating twice, until butterscotch brown and crisp, about 45 minutes. Let cool; break into pieces, if desired. (Make-ahead: Store in loosely covered container for up to 2 days.)
Vinaigrette: In food processor or blender, whirl together cream, blue cheese, vinegar, oil, honey, salt and pepper until smooth. (Make-ahead: Refrigerate in airtight container for up to 2 days; rewhisk before using.)
Cut bacon crosswise into 1/2-inch (1 cm) strips. Fry in skillet over medium heat until crisp; drain and pat dry on paper towels. Core and dice 1 of the apples; core and thinly slice second apple.
In large bowl, toss together spinach, diced apple, bacon, 1 cup (250 mL) of the walnuts and vinaigrette. In same bowl or on salad plates, garnish with apple slices, remaining walnuts and crumbled cheese.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 435 mg
- Protein 9 g
- Calories 315.0
- Total fat 24 g
- Cholesterol 18 mg
- Saturated fat 5 g
- Total carbohydrate 19 g
%RDI
- Iron 14.0
- Folate 43.0
- Calcium 13.0
- Vitamin A 28.0
- Vitamin C 20.0
