Spinach Salad with Spiced Pecans

This week was my MIL's birthday, so in lieu of buying her a present like a normal person, I offered to make her lunch. We had this spinach salad with our lunch that everyone seemed to like.

The salad itself consists of a bag of baby spinach, 2 apples chopped (I used gala) and tossed with a tablespoon of lemon juice, and a cup of chopped celery.

The dressing is a combination of 1/4 cup apple juice, 2 tablespoons cider vinegar, 2 tablespoons brown sugar , 2 tablespoons dijon mustard, 3/4 cups canola oil, and 2 tablespoons poppyseeds.

When you combine everything together, you'll have leftover dressing.

For the nuts, melt 2 tablespoons butter in a large skillet. Add 2 tablespoons of sugar, 1 teaspoon seasoned salt, 1/2 teaspoon, garlic salt, 1/8 teaspoons cayenne pepper.

Stir over medium heat about 2 minutes.

Add 2 cups of pecans (or walnuts if you prefer) and stir around over med heat about 4 minutes.

Ooh, an action shot!

After the pecans are removed from the heat, sprinkle them with a tablespoon of sugar so they'll be all sparkly.

These are pretty good just for snacking on by themselves!