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Spinach Salad with Roasted Pecans and Red OnionPORK
Spinach Salad with Roasted Pecans and Red Onion
Toasted pecans add a nutty crunch to this simple salad.
- 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.
- Serves 8.
- *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.