1/4 cup low-fat mayonnaise
1/4 cup maple syrup
3 tbsp white wine vinegar
2 tsp sugar
1/3 cup vegetable oil

Glazed Nuts:
2 tsp sugar
3 tbsp maple syrup
6 tbsp water
3/4 cup whole walnuts or pecans

1/4 cup soft goat cheese
1 small bag of baby spinach
1 small red onion
12 thin slices of pickled beet

1. Whisk together mayonnaise, ¼ cup maple syrup, white wine vinegar, sugar and vegetable oil in a small bowl for 2 minutes. Refrigerate.

2. Mix the sugar, 3 tablespoons maple syrup and water in a small pan. Stirring constantly, bring to a slow boil over low heat. Reduce heat and add nuts. Stir to coat. Remove with a slotted spoon and set aside to cool.

3. Wash spinach and dry well. Divide between 4 to 5 salad plates. Top with 3 slices of beet and thin slices of red onion. Crumble soft goat cheese on each salad and top with a generous amount of glazed nuts. Drizzle with dressing.

Serves 4 to 5

Prep Time: 10 Minutes

– 20 Minute Supper Club helps you get dinner ready in a snap. Sign up for quick and delicious recipes, cooking and food tips. It’s free at