Spinach Salad with Honey Dressing & Honeyed Pecans

Spinach Salad with Honey Dressing & Honeyed Pecans
A Delicious and Flavorful combination that will surely become a favorite
Cuisine: Salad
  • Salad
  • 1 (.) package baby spinach
  • 1 cup quartered fresh strawberries
  • ½ cup thinly sliced red onion
  • ½ cup fresh blueberries
  • 3 to 4 cooked bacon slices, crumbled
  • ¼ cup crumbled blue cheese
  • Honey Dressing
  • ⅓ cup white balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ⅔ cup extra virgin olive oil
  • Honeyed Pecans
  • ¼ cup honey
  • 1 cup pecan halves
  • Parchment paper
  • Cooking spray
  • 1 tablespoon sugar
  • ¼ teaspoon Kosher salt
  • Pinch of ground red pepper
  1. Dressing
  2. Whisk together vinegar, honey, Dijon mustard, salt, and pepper. Add olive oil in a slow, steady stream, whisking constantly until smooth
  3. Honeyed Pecans
  4. Preheat oven to 325°. Microwave honey in a bowl at HIGH 20 seconds. Stir in pecan halves. Coat a parchment paper-lined jelly-roll pan with cooking spray; spread pecans in a single layer on pan. Combine sugar, salt, and a pinch of ground red pepper; sprinkle over pecans. Bake 15 minutes or until toasted, stirring after 8 minutes. Cool completely; break into pieces.
  5. Salad
  6. Toss together first 4 ingredients and ⅓ cup dressing. Sprinkle with bacon, cheese, and pecans. Serve with remaining dressing.
Make the honeyed Pecans the day before. Honeyed Pecans add a touch of sweetness and crunch to your favorite green salad. Make extra because Honeyed Pecans are good for snacking, too.
Salad dressing. Use any leftover Honey Dressing to marinate meat or perk up plain rice.
For added variation to the salad, you can add feta cheese crumbles instead of the blue cheese crumbles or other fruits like mandarin orange segments.


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