from The Gluten-Free Vegan by Susan O’Brien

4 c washed and chopped baby spinach
1 c Maple Candied Nuts (another recipe from the cookbook, but I used some from Shutterbean– recipe to follow)
1/4 c finely chopped red onion
1/2 c seeded and chopped red bell pepper
2 large pears, cored and chopped (about 2 cups)
Vinaigrette of your choice (I used Balsamic)

Place all of the salad ingredients in a large bowl and toss with your preferred dressing. Chill and serve. Serves 4.

The Gluten-Free cookbook author wrote that she loves to make this salad so that she can eat the walnuts. As soon as I read that, my mouth watered as the memory of some spicy walnuts that arrived in a fabulous Christmas package from my BFF last winter came to me. I don’t think my husband even knew that they were in our house. Surely he didn’t know how many I had- I might have given him a sample and acted like I was going halvesies with him, but really I’d already eaten 90% of the bag. (Sorry Mike, I hope that the fact that I made this batch and will certainly make more will make up for that. Sheepish grin…) They’re really, really easy to make, and when I brought them over to my mom’s house the day before we were to eat the salad, they asked me to hide the container so that there would still be some left for the salad! I know what I’ll be stuffing stockings with this year… Just look at these little gems! Spicy and sweet perfection.

Spicy Maple Glazed Walnuts from Shutterbean

(Recipe from Rachael Ray Magazine)

1/4 c sugar
1 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp ground ginger
1/4 tsp cinnamon
3 tbsp maple syrup
2 c (about 7 ounces) walnuts

In a small bowl, mix together the sugar, salt, black pepper, cayenne, ginger and cinnamon; set aside. Pour the maple syrup into a large bowl and set aside.

In a large nonstick skillet, toast the walnuts over medium-high heat, stirring or shaking the pan constantly, until they are hot, about 5 minutes. Immediately add the nuts to the maple syrup and toss to coat. Stir in the spice mixture until the nuts are evenly coated. Spread the walnuts in a single layer on a rimmed baking sheet. Let cool completely before serving, about 20 minutes. Makes 2 cups.


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