Quick Recipe with Apples, Spinach, and Pomegranate

Hey everyone! Since Apples are in season right now, here’s a Spinach Salad and Apples and Pomegranate Seeds recipe that can be made in less than 10 minutes. Let me know how you like it!

Prep Time: 10 min   Total Time: 10 min    Makes: 8 servings

What you Need: 1/2 cup KRAFT FREE Honey Dijon Dressing 2   apples, coarsely chopped 1/2 cup pomegranate seeds 1/4 cup  chopped celery 6 cups baby spinach leaves 1/4 cup  toasted PLANTERS Pecans, coarsely chopped

To Do:

POUR dressing over apples, pomegranate seeds and celery in large bowl; mix lightly.

ADD spinach and nuts; toss lightly Here's the link to the recipe so you can get the nutritional facts. http://www.kraftfoods.com/kf/recipes/spinach- salad-apples-pomegranate-69005.aspx

That does sound good.  If you like the apples & spinach combo, you might also like this recipe - it is fast & easy as well (Note: you might wish to reduce the amount of oil; I do). 

Catalan Style Spinach

A spinach side dish from the Catalan region in Spain. Strong Moorish influences.  Whatever you do, DO NOT overcook the spinach!

SERVES 4

• 2 tablespoons spanish extra-virgin olive oil
• 1 apple, peeled, cored, and cut into 1/4 inch cubes (read *NOTE)
• 1/4 cup pine nuts
• 1/4 cup seedless dark raisin
• 1/2 teaspoon salt, plus more to taste
• 10 ounces fresh baby spinach, washed and patted dry (I use a salad spinner)

*NOTE: Original recipe specified a golden delicious apple. However any apple variety that holds its shape well for baking will work in this recipe: Rome beauty, braeburn, gala, for example.

Heat the olive oil in a large pan over a medium-high flame.

When the oil is very hot, add the apple cubes and cook until they are lightly browned; about 1-2 minutes.

Add the pine nuts and cook until they are lightly browned; about 20-30 seconds. Watch pan carefully as the pine nuts can burn quite easily!

Constantly stir the nuts to avoid burning.*.

Add the raisins and the 1/2 teaspoon salt; stir together. Add the spinach and sauté very fast until it just starts to wilt; about another 20-30 seconds.

Now remove the pan from the heat; the spinach will continue to wilt off the heat.

Add salt to taste, and serve immediately.

Taken from http://www.ivu.org/recipes/european/espinaca. html