Spinach Mango Salad with Candied Pecans
This salad can be made with spinach or mixed greens. The candied pecans make it awesome!
Ingredients
- 6 cups spinach or mixed greens
- 1 mango
- 1/2 cup candied pecans
- 1/4 cup brown sugar
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 cup pecan halves
- Dressing:
- 5 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 clove garlic
- 1 tsp soy sauce
- 1 tsp honey
- 1/4 tsp cinnamon
- salt and pepper
Instructions
- Stir sugar, 1 T oil and 1 T balsamic in heavy saucepan over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are covered, toasted, about 7 min. (Be careful it doesn't burn) Turn nuts onto greased foil. Using fork separate nuts and cool completely. Coating will harden. Set aside.
- Take mango - peel, pit and cut into small pieces. Combine spinach, mango and cooled pecans in large bowl. Whisk together dressing ingredients and pour over salad. Season with s&p.