Spinach Salad with Mango and Candied Pecans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Katie occasionally substitutes a couple of Fuyu persimmons for the mango. The pecans are nice on their own as a snack. Ingredients:
nonstick vegetable oil spray |
1/4 cup (packed) golden brown sugar |
6 tablespoons olive oil |
3 tablespoons balsamic vinegar |
1 cup pecan halves |
1 6-ounce bag baby spinach leaves |
1 large mango, peeled, pitted, cut into thin wedges |
Directions:
1. Spray sheet of foil with nonstick spray. Stir sugar, 1 tablespoon oil and 1 tablespoon 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).
2. Combine spinach, mango and cooled pecans in large bowl. Whisk remaining 5 tablespoons oil and 2 tablespoons vinegar in small bowl to blend. Season dressing with salt and pepper. Toss salad with enough dressing to coat.
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