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Course: Salad
Ingredients 1/4 c brown sugar 6 T olive oil 3 T balsamic vinegar 1 cup pecan halfs 6 oz spinach leaves 1 large mango, peeled and cut into wedges Directions spray sheet of foil wiht non-stick spray. Stir sugar, 1 T olive oil, and 1 T balsamic in heavy skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 min. Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely. Combine spinach, mango and cooled pecans in large bowl. Wisk remaining T oil and vinegar in small bowl to blend. Season with S&P. Also good with: red peppers, green onions, mushrooms... |