Spinach-and-cranberry Salad With Warm Chutney Dres... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Excellent salad - I served on Christmas Day and received numerous raves. Great combination of flavors Ingredients:
2 tablespoons butter or margarine |
1 1/2 cups coarsely chopped pecans |
1 teaspoon salt |
1 teaspoon freshly ground pepper |
2 (6-ounce) packages fresh baby spinach |
6 bacon slices, cooked and crumbled |
1 cup dried cranberries |
2 hard-cooked eggs, finely chopped |
warm chutney dressing |
6 tablespoons balsamic vinegar |
1/3 cup bottled mango chutney |
2 tablespoons dijon mustard |
2 tablespoons honey |
2 garlic cloves, minced |
1/4 cup olive oil |
Directions:
1. Melt butter in a nonstick skillet over medium-high heat; add pecans, and cook, stirring constantly, 2 minutes or until toasted. Remove from heat; add salt and pepper, tossing to coat. Drain pecans on paper towels.
2. Toss together pecans, spinach, bacon, and next 2 ingredients. Drizzle with Warm Chutney Dressing, gently tossing to coat. Serve immediately
3. Warm Chutney Dressing
4. Cook first 5 ingredients in a saucepan over medium heat, stirring constantly, 3 minutes. Stir in olive oil, blending well; cook 1 minute.
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