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Spinach and Toasted Pecan Salad
1 cup toasted pecan pieces
1 regular/medium - Large bag of pre-washed spinach leaves
1/2 cup slivered red onion
1/3 cup Lemon-Soy Dressing (dressing recipe listed below)
1 cup dried cranberries
½ cup Feta cheese
Preheat the oven to 350.
Toast the pecans in a baking pan on parchment paper until they begin to get fragrant, about 7-10 minutes.
Let cool completely.
WHEN SERVING PORTIONED:
Combine the spinach, and onion in a salad bowl.
Just before serving, pour on the dressing and toss well.
Check to see if you need to add more dressing; you don't want to make the spinach too wet.
Serve on individual salad plates with the pecans, cranberries and the Feta cheese sprinkled on each portion.
NOTE: More often than not, I serve the ingredients individually buffet style, letting each person pick and choose their ingredients and portions for their salad.
Lemon-Soy Dressing:
2-3 garlic cloves, minced
2 Tablespoons lemon juice
1 Tablespoon red wine vinegar
1 1/2 teaspoons soy sauce (Davis house: use Gluten-Free)
1/8 teaspoon salt
1/2 teaspoon coarse ground pepper
1/2 cup mild-flavored olive oil
Place all the ingredients in a jar with a tight-fitting lid and shake vigorously.
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