Ingredients for Spinach Salad With Pecans And Sun Dried Tomato
- Mushroom
- Fresh Spinach
- 1/2 cup pecan halves
- Sun Dried Tomatoes Packed In Oil
- Balsamic Vinegar
- Raspberry Flavored Olive Oil
- Salt And Pepper
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How to Make Spinach Salad With Pecans And Sun Dried Tomato
- Preheat oven to 350°F (175°C). Toss 1/2 cup pecan halves with 1 tablespoon olive oil, 1 tablespoon brown sugar, and a pinch of salt. Spread on a baking sheet and roast for 8-10 minutes, or until fragrant and lightly toasted. Set aside to cool.
- While pecans are roasting, prepare the vinaigrette: In a small bowl, whisk together 2 tablespoons red wine vinegar, 4 tablespoons raspberry olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Adjust to taste.
- In a large bowl, combine 5 ounces baby spinach, 1/4 cup chopped sun-dried tomatoes (oil-packed, drained), and the cooled candied pecans.
- Add 1 cup sauteed mushrooms (optional, see note below).
- Pour the vinaigrette over the salad and gently toss to coat.
- Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
13g
Fat
5g
Carbs
2g