Spinach Salad With Pecans and Sun-Dried Tomato
Created by Derf on April 4, 2012
- Servings: 2
- Prep Time: 15m
- Cook Time: 5m
- Recipe #5122
Ingredients
- 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
How to Make
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Step 1: Saute the mushrooms, set aside and keep warm.
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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.
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Step 3: For the quantities of vinegar, raspberry olive oil, salt and pepper: Whisk small amount, taste, and adjust to your liking.