Apple Spinach Fall Bowl (Print Version)
# Ingredients:
→ Salad
01 -
½ cup dried cranberries
02 -
2 medium Fuji apples, thinly sliced
03 -
1 lemon, juiced
04 -
½ cup pecans
05 -
3 stalks celery, chopped
06 -
1 (15-ounce) can mandarin oranges, drained
07 -
1.5 cups uncooked pasta (just not noodles)
08 -
10 ounces of fresh baby spinach
→ Poppyseed Dressing
09 -
¼ cup orange juice
10 -
4 tablespoons olive oil
11 -
1 tablespoon poppy seeds
12 -
3 tablespoons apple cider vinegar
13 -
Salt to taste
14 -
½ teaspoon orange zest
15 -
4 tablespoons sugar
16 -
3 tablespoons white wine vinegar
# Instructions:
01 -
In a big pot of boiling, salted water, cook the pasta till it's firm to the bite. Drain it, then rinse under cool water to stop it from cooking further.
02 -
Put everything for the dressing (except poppy seeds) into a blender and mix well for a few seconds till smooth. Stir in the seeds, and it's ready.
03 -
Mix the apples with lemon juice to keep their color fresh. Drain the lemon juice, then combine the apples with cranberries, pecans, and celery.
04 -
In another bowl, toss the cooked pasta with mandarin oranges. Add half the dressing and gently combine.
05 -
Mix the tossed pasta with your fruit mix and spinach. Pour the rest of the dressing on top, stir lightly, and serve right away.
# Notes:
01 -
Tastes best fresh after putting it together
02 -
Pick any pasta except noodles
03 -
Lemon keeps apples from turning brown