"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Spinach Salad with Roasted Pecans and Red Onion Recipe

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This recipe for Spinach Salad with Roasted Pecans and Red Onion, by , is from Feeding Cox's Army, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Delia Jones
Added: Sunday, October 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 pkgs. (10 oz.) fresh spinach leaves, cleaned and torn
1/2 red onion, peeled and thinly sliced
1/2 c. pecan halves, coarsely chopped, roasted
Salt and freshly ground pepper, to taste
1/2 c. olive oil
4 T. cider vinegar

Directions:
Directions:
In large shallow bowl, toss together spinach leaves, onions and pecans. Season salad with salt and pepper and toss; drizzle olive oil over and toss. Add vinegar and toss again. Portion onto individual salad plates to serve.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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