Spinach Salad With Candied Pears, Pecans And Brie
Total Time: 35 mins
Preparation Time: 20 mins
Cook Time: 15 mins
Ingredients
- Servings: 8
- 1/3 cup pecan halves
- 3 tablespoons icing sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1/8 teaspoon nutmeg
- 8 cups spinach leaves
- 1 cup diced radicchio
- 1 large ripe pear, peeled, cored and diced
- 2 ounces brie cheese, diced
- 4 ounces sliced grilled chicken (optional) or 4 ounces seafood (optional)
- 2 tablespoons thawed orange juice concentrate
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon minced garlic
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon liquid honey
Recipe
- 1 preheat oven to 350 degrees. spray baking sheet with vegetable spray.
- 2 to make the candied pecans, rinse the pecans with cold water.
- 3 drain but do not let dry.
- 4 in a small bowl, combine the icing sugar, cinnamon, allspice and nutmeg.
- 5 dip the pecans in this mixture to coat well.
- 6 spread them on the prepared baking sheet.
- 7 bake for 15 minutes.
- 8 cool and chop.
- 9 to make the salad, combine the spinach, radicchio, pear and brie in a large bowl.
- 10 to make the dressing, whisk together the orange juice concentrate, olive oil, vinegar, garlic, honey and mustard.
- 11 pour over the salad and toss to coat.
- 12 garnish with the candied pecans and chicken/seafood (if using.).
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