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Spinach Salad with Roasted Pecans and Raspberry Vinaigrette

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


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:

Balsamic Vinegar
Balsamic Vinegar

More Salads Recipes:

Noodle Salad Recipe
Noodle Salad
Beet and Yogurt Salad Recipe
Beet and Yogurt Salad
Spinach and Lentil Salad with Balsamic Vinaigrette Recipe
Spinach and Lentil Salad with Balsamic Vinaigrette

Prep Time
5 min
Cook Time
10 min
Ready in
15 min
Recipe by
11 Ratings
Average rating: 3.55

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