Spinach Salad With Pecans and Sun-Dried Tomato |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
My version of the spinach salad served at a local restaurant. My favourite. Ingredients:
1/2 cup sauteed mushroom |
2 cups packed fresh spinach |
2 tablespoons toasted roughly chopped pecans |
2 tablespoons sun-dried tomatoes packed in oil, drain slightly, on paper towel and chop |
2 tablespoons good balsamic vinegar |
2 tablespoons raspberry-flavored olive oil |
salt and pepper |
Directions:
1. Saute the mushrooms, set aside and keep warm.
2. Place spinach, pecans and chopped sun-dried tomatoes in a medium bowl, toss evenly.
3. Add warm mushrooms, lightly toss again.
4. Add vinegar/oil mixture, toss to coat.
5. Serve immediately.
6. The quantities of vinegar, raspberry olive oil, salt and pepper: Whisk small amount, taste, and adjust to your liking.
|
|