Spinach Salad With Balsamic Maple Vinaigrette And Sugared Pecans Food

SPINACH SALAD WITH BALSAMIC MAPLE VINAIGRETTE AND SUGARED PECANS

Steps:

• To make the vinaigrette, mix all the ingredients in a jar with a tight fitting lid and shake vigorously.
• For the sugared pecans, heat the sugar, water, salt and pepper together in a small saucepan until bubbly. Add the pecans and toss to coat. Cook over medium-low heat until coated and caramelized. (They will become shiny and the outside and coating will begin to harden.) Once they start cooking, they need to be constantly stirred or they will burn. Once the pan begins to smoke and pecans are fragrant, place the pecans on wax paper to cool. (If making ahead, store in a sealable plastic bags or airtight container.)
• Toss the desired amount of the vinaigrette with the spinach, bacon, red onion, cranberries and blue cheese. Top with pecans and grind fresh pepper over the top, if desired. Refrigerate remaining vinaigrette.
• Variations:
• Red leaf lettuce or any combination of lettuces may be used in place of spinach.
• Almonds and walnuts are also delicious sugared.
• For color and texture, add mandarin oranges, unpeeled slices of Red Delicious apples, or diced pear, if desired.
• Pear, champagne or raspberry vinegar may be substituted for the balsamic vinegar.
• This dressing made with balsamic also pairs well with greens mixed with tomatoes, toasted pine nuts, diced red onion and feta or blue cheese.

SPINACH, APPLE AND PECAN SALAD

Steps:

• In serving bowl, whisk oil, vinegar, mustard, sugar, salt and pepper until thick.
• Add apple and onion.
• Toss until apples and onions are covered with dressing.
• Place spinach on top, then pecans.
• Just before serving, toss.

SPINACH SALAD WITH CRANBERRY AND MAPLE VINAIGRETTE

Steps:

• Wash and dry the spinach leaves. Place on a large serving platter. Sprinkle the pecans, cranberries, and onion rings on top of spinach.
• Place the vinegar, cranberry juice, maple syrup, Dijon mustard, salt and pepper in a jar with a tight-fitting lid. Shake or whisk until well combined.
• Add the vegetable oil and shake again. Just before serving, shake the vinaigrette once more and pour it over the salad.

SPINACH SALAD WITH CARAMELIZED PECANS

Steps:

• Melt butter in small frying pan over low heat.
• Add pecans and brown sugar.
• Cook 2 to 3 minutes, stirring constantly until mixture is caramelized.
• Spread out on wax paper to cool.
• In bowl toss together spinach, pecans, apple and cheese.
• Add oil and vinegar and toss again until everything is coated.
• Chef's note: To make ahead for a special dinner--toss apple with dressing. Layer on greens, cheese and pecans. Cover with plastic wrap and put in refrigerator until needed, tossing just before serving.

STRAWBERRY SPINACH SALAD WITH CANDIED PECANS

Steps:

• Melt butter in a large heavy skillet over medium heat.
• Add pecans and sugar; stir to combine.
• Cook over medium heat, stirring constantly until sugar melts around pecans and is caramel-colored.
• Remove pecans with a slotted spoon and spread in a single layer on a sheet of lightly greased aluminum foil.
• Cool completely and break up pieces as needed.
• Remove and discard stems from spinach.
• Wash spinach and pat dry with paper towels.
• Tear into bite-size pieces.
• Combine spinach, celery and strawberries in a large bowl.
• Pour 1 cup dressing over salad mixture; toss gently.
• Add reserved candied pecans; toss gently.
• Serve immediately with remaining dressing.
• Dressing: Combine first 5 ingredients in container of electric blender; cover and process until smooth.
• With blender running, gradually add oil in a slow, steady stream through opening in lid.
• Process until thick and smooth.
• Transfer dressing mixture to a bowl; stir in poppy seeds.
• Cover and chill.