BABY SPINACH, APPLE & BACON SALAD
SERVES 6

Spring baby spinach is so sweet and tender. Apple slices come alive with a light sweetened cider dressing and the savoury touch of crumbled bacon. Great for every day or special occasions. 
 
1/3 c. (75 mL) vegetable oil
2 Tbsp. (30 mL) cider vinegar
1 Tbsp. (15 mL) liquid honey
2 tsp. (10 mL) Dijon mustard
Generous pinches of salt and freshly ground black pepper
8 c. (2L) fresh baby spinach leaves, washed and spun dry
2 firm ripe BC Brand apples
1 tsp. (5 mL) freshly squeezed lemon juice
4 oz. (125 mL) bacon strips, cooked and drained and crumbled
½ c. (125 mL) toasted pecan halves

To make dressing, combine oil, vinegar, honey, Dijon, and seasonings in a bowl. Whisk to blend. Set aside. Prepare salad greens and place in a large salad bowl. Cut apples in half; remove core. Thinly slice and toss gently with lemon juice to prevent them from browning. Scatter over baby spinach along with bacon and pecan halves. Drizzle dressing over greens and gently toss. Serve immediately.