Spinach Salad with Warm Maple Dressing

Preparation

1. Toast pecans in a small dry skillet over low heat, stirring often, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
2. Toss spinach and cucumber in a salad bowl.
3. Heat oil in a small skillet over medium-low heat. Add shallot and cook, stirring, until softened, about 4 minutes. Add vinegar and maple syrup and bring to a boil. Season with salt and pepper.
4. Immediately pour the dressing over the spinach and cucumber. Toss well and sprinkle with cheese and toasted pecans.

Tips

Per serving: 163 calories; 12 g fat (2 g saturated fat, 7 g mono unsaturated fat); 7 mg cholesterol; 12 g carbohydrates; 4 g protein; 2 g fiber; 183 mg sodium; 529 mg potassium

Nutrition Bonus: Vitamin A (130% daily value); Folate (37% dv), Vitamin C (35% dv).

Exchanges: 1/2 other carbohydrate, 1 vegetable, 1-1/2 fat

Contributed by: EatingWell.com

Pure maple syrup, as opposed to artificially flavored and colored “pancake” syrup, is an extraordinary cooking ingredient. Here it adds body as well as rich flavor to the dressing, providing a perfect counterpoint to the smoked cheese.