Spinach Salad with Honey Dressing and Honeyed Pecans

Makes 6-8 servings, Total Time: 1 hour 15 minutes Southern Living MARCH 2014

Photo by Ruth G.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from myrecipes.com

Ingredients

  • 1

    (6-oz.) package baby spinach

  • 1

    cup quartered fresh strawberries

  • 1/2

    cup thinly sliced red onion

  • 1/2

    cup fresh blueberries

  • Honey Dressing

  • 3 to 4

    cooked bacon slices, crumbled

  • 1/4

    cup crumbled blue cheese

  • Honeyed Pecans

  • .

  • .

  • Honey Dressing:

  • 1/3

    cup white balsamic vinegar

  • 2

    tablespoons honey

  • 1

    tablespoon Dijon mustard

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon black pepper

  • 2/3

    cup extra virgin olive oil $

  • .

  • .

  • Honeyed Pecans:

  • 1/4

    cup honey

  • 1

    cup pecan halves

  • Parchment paper

  • Cooking spray

  • 1

    tablespoon sugar

  • 1/4

    teaspoon kosher salt

  • Pinch of ground red pepper

Directions

Toss together first 4 ingredients and 1/3 cup dressing. Sprinkle with bacon, cheese, and pecans. Serve with remaining dressing. . . Honey Dressing: Whisk together vinegar, honey, Dijon mustard, salt, and pepper. Add olive oil in a slow, steady stream, whisking constantly until smooth. . . Honeyed Pecans: Preheat oven to 325°. Microwave honey in a bowl at HIGH 20 seconds. Stir in pecan halves. Coat a parchment paper-lined jelly-roll pan with cooking spray; spread pecans in a single layer on pan. Combine sugar, salt, and a pinch of ground red pepper; sprinkle over pecans. Bake 15 minutes or until toasted, stirring after 8 minutes. Cool completely; break into pieces.

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