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Spinach Salad With Pecans and Sun-Dried Tomato

Here's how you make Spinach Salad With Pecans and Sun-Dried Tomato
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  • Servings: 2
  • Prep: 15m
  • Cook: 5m
    • The following recipe serves 2 people.

Ingredients

The ingredients are:
  • 1/2 cup sauteed mushrooms
  • 2 cups packed fresh spinach
  • 2 tablespoons toasted roughly chopped pecans
  • 2 tablespoons sun-dried tomatoes packed in oil, drain slightly, on paper towel and chop
  • 2 tablespoons good balsamic vinegar
  • 2 tablespoons raspberry-flavored olive oil
  • Salt and pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Saute the mushrooms, set aside and keep warm.

  • Step 2: Place spinach, pecans and chopped sun-dried tomatoes in a medium bowl, toss evenly. Add warm mushrooms, lightly toss again. Add vinegar/oil mixture, toss to coat. Serve immediately.

  • Step 3: For the quantities of vinegar, raspberry olive oil, salt and pepper: Whisk small amount, taste, and adjust to your liking.

We hope you enjoy this recipe!

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