AUTUMN CRUNCH PASTA SALAD
Ingredients
- 5 ounces fresh spinach half a 10 ounce bag
- 1 and 1/2 cups dry small pasta
- 3/4 cup chopped celery
- 3/4 cup dried cranberries
- 1 can (15 ounces) can mandarin oranges
- 1 large Granny Smith Apple
- 1 teaspoon lemon juice
- 1/3 cup pecans, coarsely chopped*
- Optional: Feta cheese
- Dressing
- 2 tablespoons apple cider vinegar
- 2 tablespoons white wine vinegar
- 2-4 tablespoons white sugar
- 1/8 teaspoon each: paprika & onion powder
- 4 tablespoons olive oil or vegetable oil
- 1/2 tablespoon poppyseeds
Directions
- Cook the pasta according to package directions
- While pasta is cooking, prepare the dressing
- Drain the pasta once it is cooked and toss a few tablespoons of the dressing with the pasta
- Chill the dressed pasta in the fridge
- Combine the washed and destemmed spinach with chopped celery in a large bowl, add in cranberries and a can of mandarin oranges
- Slice apple into this slices, toss with lemon juice and add to salad
- Pour dressing over salad and toss
- Toast pecans and add with Feta Cheese just before serving
