Saturday, July 12, 2008

Spinach, Strawberry, Pecan Salad


You’ll Need

Spinach
Sliced Strawberries
1 cup sliced pecans
1 Tablespoon olive oil
3 Tablespoons brown sugar
1 Tablespoon balsamic vinegar

Directions:


Stir the sugar, olive oil and balsamic vinegar in a large skillet over medium heat until the sugar melts approximately 3 minutes.
Mix in the pecans and stir until the syrup evenly coats the nuts.
Place the nuts on a piece of parchment paper or foil to cool and with a knife separate the nuts.

These nuts can also be stored in an airtight container for up to one month.

Dressing
1/3 cup olive oil
1 Tablespoon sugar
2 Tablespoons rice vinegar
Poppy seeds (optional)

Mix all together.

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