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.

Tasty Tuesday - Mexican Pesto

 I had a grundle of cilantro as in two bunches so I needed to do something that would use large quantities at one time. So I poked around the internet and found some recipes, but I didn't have all the ingredients listed so I improvised. Listed below will be the full recipe with possible changes. For now, lets start with 4 cups of cilantro leaves....

 and 1/2 a cup EVOO as Rachel Ray says, or (extra virgin olive oil) for those in Imbler.....

 Put this in a blender with 4 cloves of garlic, or the equivalent of garlic powder...

 add 1/4 cup Asiago or Cojita cheese (which would be more authentic but go with what you have)

 two Chipotle peppers in adobo sauce....

 1/2 teaspoon salt....

 1 tablespoon of dry oregano, or 1/4 cup fresh if you have it...

 Pulse in the blender.....

 add 2 cups of cilantro and pulse some more.....

 add the rest of the cilantro plus 1/4 cup toasted almonds, or pine nuts and pulse some more...

until it looks like this! I haven't decided what to do with it yet as I had to make it and then make my weekly trip in to stay and help out the in-laws, but I'm thinking that maybe this could be spread on tortillas or mixed with cream cheese or sour cream, used on top of grilled fish or chicken. I will test run this when I get home and let you know my favorites. Let me know if you try this and see what you like to do with it. 

MEXICAN PESTO

4 cups cilantro leaves

1/2 cup extra virgin olive oil

1/4 cup Asiago or cojita cheese

4 cloves garlic

1/2 teaspoon salt

1 tablespoon dry oregano or 1/4 cup fresh

2 chipotle peppers in Adobo sauce

1/4 cup roasted pine nuts or toasted almonds

In a blender pulse together the oil, cheese, garlic, salt, oregano, and Chipotles. Add 2 cups of cilantro and pulse some more, then add the rest of the leaves and the nuts and pulse until a nice consistency. Makes about 1 cup total. Enjoy!
As a side note, we tried this on fish tacos the other night and hubby loved it! Just spread on tortillas before adding other toppings. Soooooo good. :-)