Strawberry Spinach Salad with Caramelized Pecans
from the kitchen of Wendy Connelly
caramelized pecans ingredients:
2 c. pecan halves
1/2 c. brown sugar
1/4 c. sugar
1 Tbsp. cinnamon
1 tsp. allspice
1 egg, beaten
4 Tbsp. butter
directions:
Combine sugar and spices in a quart sized ziploc bag; set aside. Add pecans and egg to a separate quart-sized ziploc bag; shake to coat. Transfer egg coated pecans into the sugar/spice ziploc; shake to coat. Melt butter in non-stick pan; add pecans. Cook over medium heat for approximately 2-4 minutes; turn pecans and cook 1 minute more. Give cooked pecans another light sprinkling of sugar; set aside and allow to cool.
strawberry spinach salad ingredients:
1 bag prewashed spinach or spring mix
1 pint strawberries, washed and cut in half or quarters
2 c. caramelized pecans (see recipe above)
Optional: blackberries, blueberries, goat or feta cheese, shallots (great with any or all of these ingredients)
dressing ingredients:
1/4 c. orange marmalade
1/4 c. brown sugar
1/4 c. white vinegar
1/4 c. oil
1 Tbsp. dijon mustard
full directions:
Layer spinach, strawberries, and pecans (plus other optional ingredients) in a salad bowl. In a small jar, combine marmalade, sugar, vinegar, oil, and mustard; shake well. Pour marmalade dressing over salad greens and toss, or serve dressing on the side.
