Spinach-Apple Salad With Maple-Cider Vinaigrette

As always, I can't claim credit for this recipe. My aunt gave it to me. She pulled it out of a magazine, but I don't know which one... When and if I find out who to credit, I will.

Spinach-Apple Salad With Maple-Cider Vinaigrette

Sugared Curried Pecans
1 6-oz. package pecan halves
2 T. butter, melted
3 T. sugar
1/4 t. ground ginger
1/8 t. curry powder
1/8 t. kosher salt
1/8 t. ground red pepper

Maple-Cider Vinaigrette
1/3 cup cider vinegar
2 T. pure maple syrup
1 T. Dijon mustard
1/4 t. kosher salt
1/4 t. pepper
2/3 cup olive oil

Salad
1 package fresh baby spinach
1 Gala apple, thinly sliced
1 small rd onion, thinly sliced
1 4-0z package crumbled goat cheese

1. Prepare Pecans: Preheat oven to 350 degres. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a sngle layer ina nonstick aluminum foil-lined pan. Bake 10-13 min. or until lightly browned and toasted. Cool in pan on a wir rack 20 minutes; separate pecans witha fork.

2. Prepare vinaigrette: Whisk together cider vinegar and nxt 4 ingredients. Gradually whisk in oil until well blended.

3. Prepare salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any rmaining vinaigrette.

Buffalo Chicken Dip

Our neighbor in Fort Myers, Meghan, made this dip for all of her parties. It makes an entire crock pot full of gooey, spicy goodness.

Buffalo Chicken Dip

1 stick Philly cream cheese
1 bottle Texas Pete's Buffalo Sauce
1 regular bottle of Ranch dressing
4 chicken breasts (boil the chicken in 2 cups of water for 15 minutes, flipping halfway, shred and throw in the crock pot)