Spinach Salad with Candied Pecans
- Vegetable oil spray
- 1/4 cup (packed) golden brown sugar
- 6 Tbsp olive oil
- 3 Tbsp balsamic vinegar
- 1 cup pecan halves
- 1 6 oz bag baby spinach leaves
Spray sheet of foil with nonstick spray. Stir sugar, 1 Tbsp oil and 1 Tbsp vinegar in heavy medium skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes. Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely (coating will harden.)
Combine spinach and cooled pecans in large bowl. Whisk remaining 5 Tbsps oil and 2 Tbsps vinegar in small bowl to blend. Season dressing with salt and pepper. Toss salad with enough dressing to coat.
Serves 4 People
Pecans come out crunchy, very nice.
Combine spinach and cooled pecans in large bowl. Whisk remaining 5 Tbsps oil and 2 Tbsps vinegar in small bowl to blend. Season dressing with salt and pepper. Toss salad with enough dressing to coat.
Serves 4 People
Pecans come out crunchy, very nice.
Submitted by Mar 31, 2010
15 min 30 min 45 min
15 min 30 min 45 min