Spinach Salad with Stone Fruits and Maple-Spiced Pecans
A few weeks ago, my sister in law, Jamie and I hosted a week of Cooking Light recipes. Not long after that, Shelby of The Life and Loves of Grumpy’s Honeybunch and Val of More than Burnt Toast also shared a week long event of delicious recipes from Cooking Light. The four of us, along with Helene of La Cuisine d’Helene, have decided to come together to form Cooking Light’s first Virtual Supper Club! What is a Supper Club you ask? Well, I wasn’t too sure myself. Apparently Cooking Light Supper Clubs have been around for 10 years! They began on Cooking Light’s message boards, with individuals searching for other individuals with the common interest of cooking and meal planning all in mind of healthy eating…all you need is a small group of people living in the same area and there’s your Supper Club! Each month your group gets together for a dinner party to share recipes you have each prepared from Cooking Light magazine.
Now, our unique Virtual Supper Club definitely shares the interest of cooking and planning healthy meals…but we hardly live in the same area. Two of us are in Canada, one in Northeast USA and two of us, including myself, are in the southern state of Florida! The world of food blogging is so cool that it can bring together people across countries like this. And what makes this even more exciting is that Cooking Light will be sponsoring our monthly event by sharing it with their readers on their own website!
For this month’s dinner party, we decided to celebrate both of our countries’ festive summer holidays –
Canada Day and Fourth of July!
We are celebrating our holidays with a fabulous summer menu that includes:
Maple Grilled Salmon made by Val
Charred Corn Relish made by Jamie
Curried Chicken Salad with Nectarines made by Shelby
Spinach Salad with Stone Fruits and Maple-Spiced Pecans made by Aggie
Cool Creamy Chocolate Dessert made by Helene
How good does all that sound??
I served the Spinach Salad with a barbeque spice rubbed broiled salmon. They were both equally delicious. My husband could not stop raving about all of it. This salad was definitely unique with its warm fruit and onion topping. Oh, and the crunchy pecans were so addicting…I couldn’t stop eating them! I used delicious pecans sent to me earlier this month from The Pecan Store in Arizona…they roasted perfectly in the oven with a subtle maple spiced glaze.
To see a printable version of this recipe on Cooking Light’s site click here.