Strawberry Spinach Salad with Candied Pecans
Try this Strawberry Spinach Salad with Candied Pecans recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 2 tbsp butter
- 2 tbsp brown sugar
- 1 cup pecan halves
- 6 oz baby spinach leaves
- 1/4 cup crumbled goat cheese (or feta cheese if desired)
- 11/2 cups sliced strawberries stems removed
- balsamic vinaigrette (i used litehouse dressing fo
- Carbohydrate 36.3417127885808 g
- Cholesterol 15.2515625065405 mg
- Fat 26.2161603376024 g
- Fiber 8.11653438652766 g
- Protein 5.32109141602293 g
- Saturated Fat 5.38899530089216 g
- Serving Size 1 1 Serving (319g)
- Sodium 80.5866848926735 mg
- Sugar 28.2251784020531 g
- Trans Fat 1.58568503784073 g
- Calories 374 calories
Melt the butter in a small skillet over medium heat. Toss in the pecans and brown sugar, stirring to coat. Cook over medium heat until the sugar begins to caramelize (about 3 minutes). Spread out pecans on a wax paper lined baking sheet to cool.In your salad bowl layer the spinach leaves, strawberries, goat cheese and pecans. Don't pour dressing on salad until ready to serve. Enjoy!
