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Spinach Salad with Pecans and Balsamic Vinaigrette Recipe

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This recipe for Spinach Salad with Pecans and Balsamic Vinaigrette, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Berta Chapa
Added: Thursday, October 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 to 8 bunches small-leafed spinach
1 bunch green onions, sliced thin
1/2 c. olive oil
1/4 c. extra-virgin olive oil
1/3 c. balsamic vinegar
salt and freshly ground pepper to taste
2 c. toasted pecans
3 ripe pears, cored and sliced, optional (peels may be left on)

Directions:
Directions:
Reemove stems from spinach, rinse the leaves well and pat dry. You should have about 18 cups loosely packed leaves. If desired refrigerate spinach in a plastic bag for several hours. To serve, combine the spinach and green onions in a large salad bowl. In another bowl, whisk together the olive oils and vinegar and season with salt and pepper. Toss the pecans in 1/2 c. of the vinaigrette. Add the pecans and the optional pears to the spinach. Dress the salad with the remaining vinaigrette, too well and serve at once.

 

 

 

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