{soups-salads-and-salad-dressings} Spinach Salad with Mango and Candied Pecans TNT

 

Spinach  Salad with Mango and Candied  Pecans 

 

nonstick  vegetable oil spray (like pam)

1/4  c  packed light  brown sugar

 6 tbsp  olive oil

3 tbsp  balsamic vinegar

1  cup  pecan halves

1 6 oz  bag  baby  spinach

1 large  ripe  mango - pitted and sliced

 1/2  red onion - thinly sliced

 salt and pepper to taste

 crumbled goat or blue cheese

 

Set a piece of non stick foil aside.

 

Combine  brown  sugar,  1 Tbsp olive oil, and 1  Tbsp  Balsamic  vinegar in a heavy med  skillet over medium  heat  until  sugar melts and the mixture  bubbles - about  3 minutes.

Add the pecans and stir the mixture until the nuts and toasted and evenly coated with the sugar mixture  about 6-7 minutes longer.

DO NOT  let the nuts burn.

Turn the nuts out onto the non stick foil and use a fork to separate them.

Allow them to cool completely

the coating will harden as they  cool  (they may be prepared 1 day in advance and  stored in an air tight  container at room temperature)

 

Combine spinach,  mango and sliced  onion in a large  bowl.

 

Mix remaining  olive oil and  balsamic vinegar and season with salt and freshly ground black pepper to taste.

 

Toss the salad  with dressing to coat it  Add the  Cheese  and pecans  and toss  gently.

 

Serve  immediately.

 

makes 4 servings.

 

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