10/23/2012

Pink Lady Spinach & Blue Cheese Salad



So - if you read yesterday's post, then you might know that I have an abundance of apples, pink lady apples to be specific, on my hands. On Sunday, I planned to make this really sweet, cute-looking dessert for you. At the end of the day, I ended up making a pink lady spinach salad - in a skillet. Please let me explain...




Early Sunday morning, I woke up and peeled and chopped several of these apples to make this apple cinnamon bundt cake with an apple glaze. But I wanted to make it a bit different, so I thought I would make mini bundt cakes. My mom gave me an old mini bundt pan years ago that I had never used. It's not a nonstick pan, so I buttered and floured it REALLY well. My house smelled divine as they were cooking. But this is what I ended up with...


Ugghhh... a hot mess of mini bundt cakes. I went to turn them out after they cooled and nothing. Not. one.single.move. I carefully dug a few of them out and to no avail. Most of the cake just stuck to the pan. However, I will say that the cake was VERY good! I will definitely make it again in a regular bundt pan!

With only an hour left of good light left in the day, I quickly scrounged around my kitchen to see what else I could come up with. You should have seen me. I was sweating. 

Then I remembered this salad that I made for my mom during her visit a few weeks ago...


I make this salad often with granny smith apples, so I had all of the ingredients on hand. I realize that this may be the 100th apple spinach salad that you have seen. So I put it in a clean skillet for presentation purposes. 

I bet you haven't seen a salad in a skillet before! To be honest, I haven't either, but I like the look of it. ;)

Here is what you need and what to do:

Baby spinach
Sliced pink lady apples (or your favorite apple)
Blue cheese  - the good stuff like Roquefort
Dried cranberries or cherries
Toasted walnuts

Dressing
2 teaspoons dijon mustard
2 teaspoons honey
1/4 cup apple cider vinegar
1/2 cup extra virgin olive oil
salt & freshly cracked pepper to taste

Add all of the ingredients for the salad to a large bowl. You might want to drizzle lemon juice over the apples before adding them to the salad to keep them from turning brown. Add the ingredients for the dressing to small bowl and whisk until well-combined. Drizzle the dressing over the salad. I love the dressing, but this salad, to me, tastes perfect without it. 

If a skillet doesn't appeal to you, just leave it in the bowl. It will still taste good. Promise. :)

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11 comments:

  1. When you posted on instagram the other day that it wasn't going well, I wondered what had happened...this has happened to me before while using a big bundt pan, the cake came out easy...all except one piece. I was not happy to say the least and this was for a customer. The salad looks great, I am going to make this for my hubby he loves blue cheese. Thanks for the recipe.

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  2. The salad looks delish and we have a ton of apples after our weekend excursion!! ;)

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  3. Oh my, that salad! It is a must-try.

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  4. I know what I'm making for dinner tonight. The hubby is working late so all I need is a lovely little salad. I also have tons of Granny Smith apples staring at me all smiles. For once I finally have all of these ingredients on hand. Yay!!!!

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  5. Pink Lady Apples are my all time favorite. LOVE THIS SALAD.

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  6. Aggh what a bummer! But the salad looks amazing!

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  7. Hehe! You're too funny :) At least your photos are pretty! Of all the apples, pink ladies are my favorite.

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  8. As usual, I'm pinning this. Josh will go crazy over it!

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  9. PS- Your pictures should be in a food magazine. Just gorgeous!

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