Nutty Maple Spinach Salad

By LyndaLee

The colourful salad combines the tastes of sweet, sour and tangy.

Ingredients

• 1/4 cup low fat mayo
• 1/4 cup pure maple syrup
• 3 tablespoons white wine vinegar
• 2 teaspoons sugar
• 1/3 cup vegetable oil
• 1/4 cup soft goat cheese
• 1 small bag of baby spinach
• 1 small red onion
• 12 slice of picked beets sliced thinly
• 3/4 cup whole walnuts or pecans
• 2 teaspoons of sugar
• 3 tablespoon maple syrup
• 6 tablespoon water

Details

Servings 4
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

To make the maple dressing, whisk the low fat mayo, 1/4 cup of pure maple syrup, white wine vinegar, sugar and vegetable oil in a small bowl for 2 minutes and refrigerate.
To glaze pecans or walnuts, mix the sugar, 3 tablespoons maple syrup and water in a small pan. Bring to a slow boil over low heat stirring constantly. Reduce heat and add nuts stirring to coat well for 1 minute. Remove with a slotted spoon to a small open dish and set aside to cool.
Wash spinach and dry well. Place a bed of spinach on 4-5 individual salad plates. Arrange 3 slices of beets on edge of salad. Top with several thin slices of red onion. Crumble soft goat cheese on each salad. Place a generous amount of glazed nuts on each salad. Drizzle with dressing.