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Baby Spinach Salad with Carmelized Pecans Recipe

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This recipe for Baby Spinach Salad with Carmelized Pecans, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katie Villa
Added: Sunday, April 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 cups baby spinach with ends trimmed off
1/4 c. pecans
3 tsp. sugar
1/4 c. crumbled bleu cheese
1/2 c. golden yellow apple, thinly sliced
1/2 c. red onion, thinly sliced
3 tbl. olive oil
1 tbl. balsamic vinegar
1 pinch of salt
freshly ground pepper to taste

Directions:
Directions:
Thoroughly wash and drain the spinach; set aside.
In a small skillet coated with cooking spray, cook pecans on medium heat for 5-6 minutes. Add the sugar and cumin, and cook for 2 minutes longer. Remove and let cool on wax paper.
In a large bowl, combine the spinach, cheese, apple and onion. In a small bowl, whisk together the oil, vinegar and salt. Add to large bowl and mix well. Break pecans apart and add to bowl. Top with freshly ground pepper to taste.

Number Of Servings:
Number Of Servings:
4

 

 

 

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