Spinach Salad With Mango And Candied Pecans |
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Prep Time: 0 Minutes Cook Time: 7 Minutes |
Ready In: 7 Minutes Servings: 4 |
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This is one of my favorite green salads because of the different flavors mixed together and the spice of the dressing. And the candied pecans are pretty awesome too. Ingredients:
candied pecans |
1/4 c. brown sugar |
1 t olive oil |
1 t balsamic vinegar |
1 c pecan halves |
dressing |
5 t olive oil |
2 t balsamic |
1 clove garlic, minced |
1 tsp soy sauce |
1 tsp honey |
1/4 tsp cinnamon |
1/4 tsp salt |
pinch of cayenne pepper |
6 c. washed baby spinach |
1 mango |
s&p |
Directions:
1. Spray sheet of foil with nonstick spray. Stir sugar, 1 T oil and 1 T balsamic in heavy saucepan over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are covered, toasted, about 7 min. (Be careful it doesn't burn) Turn nuts onto greased foil. Using fork separate nuts and cool completely. Coating will harden. Set aside.
2. Take mango - peel, pit and cut into small pieces. Combine spinach, mango and cooled pecans in large bowl. Whisk together dressing ingredients and pour over salad. Season with s&p.
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