THANKSGIVING SPINACH SALAD with SPICED PECANS

This is absolutely one of the best salads ever! Not only is it delicious as delicious can possibly be, it makes for a beautiful presentation that will make all the heads turn at your holiday table. It is one of my most requested catering recipes and I am giving it up today just for you.

SALAD

1 (6oz.) can frozen cranberry juice concentrate, thawed
1/3 cup extra-virgin olive oil
3 tablespoons raspberry vinaigrette or raspberry vinegar
1 cup dried cranberries
1/8 teaspoon salt
4 cups sliced unpeeled apples
8 cups torn spinach
1 cup thinly sliced celery

Combine the cranberry juice concentrate through the salt in a mason jar, place lid on it securely and shake it up baby until it is well mixed. Pour over the apples in a shallow dish. Chill, covered, for 24 hours, stirring several times. Combine the spinach and celery in a salad bowl. Add the apple mixture and spiced pecans; toss to mix.

SPICED PECANS

1/3 cup mild honey
1 tablespoon water
1 tablespoon sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon salt
2 cups pecan halves

Combine the honey through the salt in a bowl and mix well. Add the pecans and toss to coat evenly. Spread in shallow baking pan. Bake at 350 degrees for 16 minutes, stirring several times. Bake for several minutes longer if the pecans are still sticky, watch closely so they do not burn. Let stand until cool. Store in an airtight container.