Toasted pecans add a nutty crunch to this simple salad.


  • 20 ounces fresh spinach leaves (cleaned and torn)
  • 1/2 red onion (peeled and thinly sliced)
  • 1/2 cup pecan halves (coarsely chopped, toasted*)
  • salt
  • black pepper
  • 1/3 cup olive oil
  • 4 tablespoons cider vinegar


  1. In large shallow bowl, toss together spinach leaves, onion and pecans. Season salad with salt and pepper, toss; drizzle olive oil over and toss; add vinegar and toss again. Portion onto individual salad plates to serve.
  2. Serves 8.
  3. *Toast pecans in 350 degrees F. oven in a shallow pan, such as a cookie sheet, for 8-10 minutes, until lightly browned. Remove and let cool.
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