Spiced Pecan Spinach Salad with Strawberry Vinaigrette
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 egg white
- 1 tbsp. water
- 1/4 tsp. salt
- 1/4 cup crumbled feta cheese
- 3 tbsp. sugar
- 2 tbsp. salt
- 1/4 tsp. black pepper
- 1 cup pecans halves
- 1 1/2 tbsp. pecan spice blend (recipe follows) or chinese five
- 2 tbsp. strawberry preserves
- 2 tbsp. cider vinegar
- 1/4 cup pecan or vegetable oil
- 4 cups spinach
- 3 green onions thinly sliced.
- 3 tbsp. smoked paprika
- 2 1/2 tbsp. powdered garlic
- 2 1/2 tbsp. dried lemon peel
- 1 1/2 tsp. ground cumin
- 3/4 tsp. crushed rosemary
- Carbohydrate 105.77679 g
- Cholesterol 33.375 mg
- Fat 170.8905 g
- Fiber 33.6840009117127 g
- Protein 36.84055 g
- Saturated Fat 19.87635 g
- Serving Size 1 1 recipe (527g)
- Sodium 876.125 mg
- Sugar 72.0927890882874 g
- Trans Fat 8.26889999999995 g
- Calories 1962 calories
Preheat oven to 375 degrees F.In a large mixing bowl, whisk egg white until frothy. Add the pecan halves and toss to coat well. Sprinkle evenly with spice blend and toss to coat well.Spread pecans in a single layer on a foil lined baking sheet sprayed with cooking spray. Bake, stirring once or twice, until browned, crisp and well toasted, about 12 minutes.While pecans are toasting, whisk together the strawberry preserves, the vinegar, water, salt and black pepper. Whisk in oil in a slow and steady stream until incorporated.To serve Spiced Pecan Spinach Salad, plate the spinach onto a serving platter. Top with spiced pecans, green onion and feta cheese. Drizzle with Strawberry Vinaigrette.In a small bowl, whisk together all spice ingredients.Store in a jar or other airtight container.
