Spinach, Raspberry, and Toasted Pecan Salad |
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Prep Time: 8 Minutes Cook Time: 5 Minutes |
Ready In: 13 Minutes Servings: 8 |
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This is a great spinach salad for all occasions. It was such a hit with my family and friends, I have been asked to write it down time and time again. So now I'm posting it on here to save my wrist from all that writing! Ingredients:
6 ounces baby spinach |
1 whole avocado, chopped |
5 -6 green onions, finely chopped |
1 cup fresh raspberry |
1/2 cup chopped pecans |
3 tablespoons raspberry preserves |
1 teaspoon balsamic vinegar |
1 tablespoon red wine vinegar |
1 teaspoon dijon mustard |
1/2 cup extra virgin olive oil |
Directions:
1. Place pecans on baking sheet and toast in oven at 400 degrees for about 5 minutes.
2. Mix together dressing ingredients in small glass or bowl and wisk quickly until well blended.
3. Layer salad: spinach, avocado, green onions, raspberries, toasted pecans.
4. Top with dressing and serve immediately.
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