Spinach Salad

Spinach Pecan Salad with Balsamic Vinegar Dressing

180g spinach,

1 medium onion white or red (to add colour)

1/2 cup pecans, coarsely chopped

1 tsp cooking oil

1/8 cup olive oil

½ garlic clove, pressed

3/8 cup balsamic vinegar

½ Tablespoon molasses

¼ tsp ground black pepper

  1. Prepare spinach – wash, rinse and spin dry, if leaves are very large you may want to tear them into smaller pieces
  2. Prepare pecans – heat a frying pan with a little oil in the bottom (about a tsp.), add pecan pieces to warm oil, stir gently until roasted
  3. Prepare the onion – peel and slice thinly to form rings
  4. Combine spinach, onion slices and pecans in a large bowl.
  5. Prepare the dressing – in a smaller saucepan heat the olive oil a little over low heat and saute the garlic in it. Let the warm oil absorb the garlic flavour slowly over a few minutes. Then add the vinegar, pepper and molasses. Stir and let the mixture come close to boiling then remove it. Let it cool a bit.
  6. Pour the warm dressing over the spinach, pecans and onions and toss to coat the spinach leaves just before serving.

Note: You may want to put more molasses and less vinegar in the dressing

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