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"The belly rules the mind."--Spanish Proverb

Spinach Salad with Candied Pecans, Pears and Brie Recipe

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This recipe for Spinach Salad with Candied Pecans, Pears and Brie is from BAM!! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 cup pecan halves
3 tbsp. sugar
1/4 tsp cinnamon
1/8 tsp. allspice
18 tsp nutmeg
8 cups baby spinach leaves
1 cup diced radicchio
1 large ripe pear, peeled, cored and diced
2 oz brie, diced
2 tbsp. orange juice concentrate, thawed
2 tbsp. olive oil
1 tbsp. balsamic vinegar
1 tsp minced garlic
1/2 tsp honey
1/2 tsp. Dijon mustard
Directions:
Directions:
Preheat the oven to 350. Spray a baking sheet with cooking oil.

Rinse the pecans with cold water. Drain, but do not let them dry. Combine the sugar, cinnamon, allspice and nutmeg in a small bowl. dip the pecans in the sugar mixture, coating them well. Spread on the prepared baking sheet.

Bake for 15 minutes in the center of the oven. Remove and cool. When they are cool enough to handle, chop coarsely.

Combine the spinach, radicchio, pear and brie in a large serving bowl.

Whisk the juice concentrate, oil, vinegar, garlic, honey and mustard together in a small bowl. Pour the dressing over the salad and toss to coat. Garnish with the candied pecans.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
* Add grilled chicken or shrimp to make a main entrée salad

 

 

 

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