Spinach-and-Cranberry Salad with Warm Chutney Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
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.
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