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| Autumn Crunch Salad submitted by Mom Johnson |
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Directions
Cook small pasta according to package instructions, drain and cool.
Prepare dressing while pasta cooks. Add all dressing ingredients except poppy seeds into a blender or food processor and blend for 10 seconds; add poppy seeds. When pasta is cooked, add a few tablespoonful of the dressing. Chill dressing and pasta.
Combine spinach, celery, cranberries and oranges. Slice unpeeled green apple into very thin slices and toss with lemon juice; add to salad. Pour dressing over salad and toss. Add the completely cooled pasta. Garnish with nuts and Feta cheese. Enjoy immediately! Serves 6-8 as a side dish.
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Ingredients
 5-10 oz. fresh baby spinach
1 1/2 cups small uncooked pasta
3/4 cup chopped celery
3/4 cup dried cranberries or pomegranate seeds
1-2 cans mandarin orange sections, or fresh
1 large Granny Smith apple
1 tsp. lemon juice
1/3-1/2 cup sugared chopped pecans
Fresh crumbled Feta cheese as desired
Dressing:
1/4 cup olive or canola oil
2 T. apple cider vinegar
2 T. white balsamic vinegar
3 T. sugar
1/8 tsp each of paprika and onion powder
1 T. poppy seeds
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