Spinach Salad


Servings: 4
  • 1 tablespoon butter
  • 1⁄2 cup pecan halves
  • 1 tablespoon brown sugar
  • 1 (6 ounce) package fresh Baby Spinach (I also like to make it with a combination of fresh baby spinach and baby greens)
  • 1 large granny smith apple, cored, sliced and then cut each slice into bite-size pieces
  • 1⁄2 cup crumbled feta cheese
  • 2 tablespoons olive oil
  • 2 tablespoons white vinegar
  • 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.