Spinach Salad with Mango and Candied Pecans
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 6 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 cup pecan halves
- nonstick vegetable oil spray
- 1/4 cup (packed) golden brown sugar
- Carbohydrate 36 g(12%)
- Fat 42 g(64%)
- Fiber 5 g(20%)
- Protein 4 g(9%)
- Saturated Fat 5 g(23%)
- Sodium 42 mg(2%)
- Calories 512
Preparation Spray sheet of foil with nonstick spray. Stir sugar, 1 tablespoon oil and 1 tablespoon vinegar in heavy medium skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes. Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely (coating will harden). Combine spinach, mango and cooled pecans in large bowl. Whisk remaining 5 tablespoons oil and 2 tablespoons vinegar in small bowl to blend. Season dressing with salt and pepper. Toss salad with enough dressing to coat.
Preparation Spray sheet of foil with nonstick spray. Stir sugar, 1 tablespoon oil and 1 tablespoon vinegar in heavy medium skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes. Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely (coating will harden). Combine spinach, mango and cooled pecans in large bowl. Whisk remaining 5 tablespoons oil and 2 tablespoons vinegar in small bowl to blend. Season dressing with salt and pepper. Toss salad with enough dressing to coat.
