Spinach Salad with Roasted Pecans and Raspberry Vinaigrette Recipe

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Spinach Salad with Roasted Pecans and Raspberry Vinaigrette

Recipe By: Navid

About this Recipe:

Navid: A sweet dressing and amazing crunchiness from roasted pecans make this salad a unique experience.The added flavor from aged balsamic vinegar is a wonderful compliment to the salad taste.

Main Ingredients:

Pecans: 1/2 cup
Red Onion: 1/2 medium
Baby Spinach: 100 gr
Butter: 1 tbsp
Sugar: 1 tbsp
Sweet Raspberry Vinaigrette: 2-3 tbsp
Parsley: 1 tbsp, finely chopped
Fresh Raspberries: 50 gr
Aged Balsamic Vinegar

Directions:

1. In a frying pan, melt the butter. Add pecans and sugar and cook for 10 min on medium heat. Let roasted pecans cool for a while.

2. Chop the onion into thin slices.

3. Mix chopped onion, spinach and raspberry vinaigrette.

4. Place the mix on a plate.

5. Add the roasted pecans and fresh raspberries.

6. Garnish the plate with chopped parsley and drizzle aged balsamic vinegar over the salad.

Published on March 1, 2008

Herbs & Spices in this Recipe: