Spinach Salad with Honey Dressing and Honeyed Pecans

By

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

MARCH 2014

  • 6

Ingredients

  • Honey Dressing:
  • 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
  • .
  • .
  • 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

Preparation

Step 1

Toss together first 4 ingredients and 1/3 cup dressing. Sprinkle with bacon, cheese, and pecans. Serve with remaining dressing.
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Honey Dressing:
Whisk together vinegar, honey, Dijon mustard, salt, and pepper. Add olive oil in a slow, steady stream, whisking constantly until smooth.
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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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