Return to Main Recipes Page/Return to Home Page

Spinach Salad w/Mango and Candied Pecans (P, KLP, TNT)
Source: Bon Appetit, "Too Busy To Cook?," April 2000, Katie Morford, San Francisco, CA
Serves: 4

Nonstick vegetable oil spray
1/4 cup golden brown sugar, packed
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 cup pecan halves
1 6-ounce bag baby spinach leaves
1 large mango, peeled, pitted, cut into thin wedges

Spray sheet of foil with nonstick spray.

Stir sugar, 1 tablespoon oil and, 1 tablespoon vinegar in heavy medium 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 minutes. Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely. The coating will harden.

Combine spinach, mango and cooled pecans in large bowl.

Whisk remaining 5 tablespoons oil and 2 tablespoons vinegar in small bowl to blend. Season dressing with salt and pepper. Toss salad with enough dressing to coat.

Poster's Notes:
I made this for the last days of Pesach and it was easy (I did the nuts before yom tov) and delicious. Never one to follow a recipe exactly, I used sliced almonds and Romaine lettuce and it got rave reviews.

Posted by Miriam Bloomberg

Nutritional Info Per Serving: N/A