Grilled Apple & Spinach Salad

Choose a variation. Prepare the chicken or pork as directed above. Using a Chef’s Silicone Basting Brush, lightly brush the Double Burner Grill with oil. Heat pan and the Grill Press over medium heat 3–5 minutes.
On Large Grooved Cutting Board, wedge apples with the Apple Wedger.
Place apples, cut-side down in half of pan. Place chicken or pork in other half of pan; cover meat with Grill Press. Cook apples 3–6 minutes per side or until grill marks appear and apples are crisp tender, turning with Chef’s Tongs.
For chicken, cook 3–4 minutes per side or until internal temperature reaches 165°F (74°C).
For pork, cook 2–5 minutes per side or until internal temperature reaches 160°F (71°C).
Remove apples and meat to cutting board; let rest while preparing salad.
Place spinach in large Glass Mixing Bowl. Using Veggie Strip Maker, grate carrot into short pieces over mixing bowl. Add cranberries, snap peas and grilled apples.
Combine dressing ingredients in Measure, Mix & Pour®; mix until blended. Drizzle half of the dressing over salad; toss gently.
With a clean Chef’s Knife, cut chicken or pork into thin slices. To serve, place meat on each plate. Divide salad evenly among plates. Drizzle remaining dressing over meat or serve on the side.

Ingredient :

Salad
2 medium Gala apples
1 pkg (5 oz) fresh baby spinach leaves, washed and dried (about 5 cups/1.25 L)
1 medium carrot, peeled
1/2 cup (125 mL) dried cranberries
1 cup (250 mL) sugar snap peas, trimmed and cut in half
Dressing
2 1/2 tbsp (37 mL) balsamic vinegar
2 tbsp (30 mL) canola oil
1 tbsp (15 mL) maple-flavored pancake syrup
1/2 tbsp (7 mL) Dijon mustard
1/8 tsp (.5 mL) salt