Spinach and Candied Pecan Salad
3/4 cup fresh or frozen raspberries
2 Tbsp cane sugar
1/4 cup honey
2 Tbsp champagne vinegar
1 Tbsp minced chives
Pinch sea salt
Pinch freshly ground black pepper
1/4 cup chopped pecans
1/2 tsp olive oil
1 Tbsp cane sugar
3 cups chiffonade fresh spinach
1/2 cup chopped button mushrooms
1/4 cup shredded carrots
2 Tbsp minced red bell peppers
2 Tbsp minced yellow bell peppers
2 Tbsp finely sliced red onions
1/4 cup sliced apple
1/2 cup fresh raspberries
Preheat oven to 400F.
Place raspberries and sugar in a blender and puree. Strain, if desired.
In a blender container add raspberry with the remaining ingredients for dressing and puree until well blended. Set aside.
On a baking sheet, spread chopped pecans. Lightly spray pecans with canola oil and sprinkle with sugar. Bake in oven, shaking pan once, for 5 minutes. Cool.
In a large bow, combine remaining ingredients, candied pecans and dressing. Toss together until well combined.
|Servings||5 (1 cup ea.)|