Arugula Salad with Maple Balsamic Vinaigrette
Recipe: #9466
May 06, 2013
Categories: Salads, Vegetable Salad, Side Dishes, Cheese, Pecan, Lettuce, Southern, Baby Shower, Fathers Day July 4th, Labor Day, Mothers Day, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Cream Cheese, more
"Recipe from Rebecca Crump from the Ezra Pound Cake food blog."
Original is 7 servings
Ingredients
- SUGARED CURRIED PECANS
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- SALAD
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- VINIAGRETTE
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Nutritional
- Serving Size: 1 (168 g)
- Calories 411.3
- Total Fat - 25.2 g
- Saturated Fat - 7.5 g
- Cholesterol - 35.6 mg
- Sodium - 370.1 mg
- Total Carbohydrate - 39.1 g
- Dietary Fiber - 1.9 g
- Sugars - 24 g
- Protein - 8.7 g
- Calcium - 275.8 mg
- Iron - 1.3 mg
- Vitamin C - 9.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
To prepare pecans, coat them with the spice/butter mixture and spread on parchment paper on a baking sheet.
Step 2
Bake 10-13 minutes at 350F or until toasted; allow pecans to cool.
Step 3
Whisk together ingredients for vinaigrette and toss with arugula/spinach. Use as much or little of the vinaigrette as you prefer.
Step 4
Place arugula on a salad plate and top with remaining ingredients.
Tips
No special items needed.
1 Reviews
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