Cranberry Apple Pecan Salad


6 oz. of baby spinach

1 cup of pecans, coarsely chopped

2 Granny Smith Apples, sliced thinly

1/2 cup crumbled Feta Cheese

3/4 cup of dried cranberries

Panera Poppyseed Dressing

In a large bowl combine spinach, pecans, feta cheese and cranberries. Set in refrigerator until ready to serve.

Place slices apples in a glass of cold water with a few drops of lemon juice.  The lemon juice will keep the apples from turning brown.

When you ready to serve, drain the apples and place on salad.  Pour on Poppyseed dressing about a 1/2 cup and toss.  You can add more dressing if you like.

**This recipe was adapted from


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