Gala Apple, Celery & Pecan Salad with Figs

I discovered a version of this salad last winter when I was looking for a nice crispy salad for a linger longer at church. It's a perfect blend of sweet, tart, and savory, which is a big hit around here, well except for with Nature Guy, but that just leaves more for the rest of us!

Enough chatter, let's get to the fixings!

Gala Apple, Celery and Pecan Salad with Figs

SALAD

6 c. thinly sliced Gala apples, (cored)

2 cups thinly cut on the bias celery

1/2 c. chopped dried figs

1/2 c. chopped toasted pecans or walnuts

DRESSING

2 T. lemon or orange juice (I tried orange juice today, and I think I like it better!)

2 T. Dijon or yellow mustard, either is great

1 T. each honey and real maple syrup, or just use all honey or all syrup

I/3 cup olive oil

1/2 tsp. salt

Mix all dressing ingredients in a medium size bowl. Core, slice and add to dressing the apples, mixing to coat. Add the rest of the ingredients and stir to coat. Whalaa! Fresh and crisp, deliciousness in the middle of winter, or anytime. Enjoy!

Chipotle Cream Cheese & Spinach Tortilla Appetizers

The other night I had a Stansbury Art & Literary Society Open House. We had been gone all weekend, so after work I had to scramble to find something to create an appetizer with. This is while I was trying to finish projects for the open house as I had a commission piece to finish. I poked around the fridge, and spied some orange marmalade and Dijon mustard. Hmmm I thought, that would be a good combo in something, but what? Easy is what I needed, and something quick. I ran to the store and picked up tortillas and cream cheese. Back home I found a couple of cooked slices of bacon from breakfast, so I had my sweet, salty, savory bases covered, which is my favorite combo for just about any food. These were a big hit with everyone. The topper was that I got another commission for a sunflower painting!

Chipotle Cream Cheese & Spinach Tortilla Appetizers 

1  package green spinach and herb appetizers
1  8 oz. brick cream cheese, softened
3 heaping tablespoons orange marmalade (peach or apricot would work nicely as well)
1 heaping tablespoon Dijon mustard
3 green onions, minced finely
1/4 t. Chipotle chili powder
2-3 slices bacon, cooked til crisp, crumbled

In a mixing bowl whip all ingredients except tortillas together. Divide mixture between 3 tortillas, spread to the edges. Roll up each rather tightly, and cut into 1/2 inch slices. You should get about 8 to 10 slices, with end pieces to snack on. Yield 24 - 30 appetizers

ENJOY!

Maple Apple Spinach Salad

This is a spectacular salad for dinner or potlucks.

I've taken it many times, and each time I get multiple requests for the recipe. It has all the flavors of Autumn, crisp juicy apples, sweet maple syrup, pecans or walnuts and savory bacon.

Not to take full credit for this, I found a version of this recipe on a tag on a bottle of Maple syrup. I changed the amount of syrup from 1 cup to 1/3, which is much more to everyone's liking. The dressing has just enough sweet, sour, salty to make the salad a real winner.

Maple Glazed Apple Salad        Serves 6

1/3 c. pure maple syrup
4 small apples cored and chunked
8 c. washed spinach or mix with some romaine
3 T. Cider vinegar
1 T. Dijon or hot and sweet mustard
1 clove minced garlic
1/4 c. olive oil
2 T bacon grease
6 slices bacon, cooked and crumbled
1 c. cubed sharp cheddar cheese
½ c. chopped pecans or walnuts
½ t. salt
1/4 t. pepper

Broil or fry bacon until crisp. Whisk vinegar, remaining syrup, mustard, garlic, olive oil, salt and pepper.  Combine greens, nuts and cheese in large bowl. Add apple slices and then pour over salad . Toss to coat. Serve immediately.