Ingredients
- 1 T. butter
- 1/2 c. pecan halves
- 1 T. brown sugar
- 1 ounce package fresh baby spinach (I also make this salad with a combination of fresh baby spinach and baby greens)
- 1 large granny smith apple, cored, sliced and then cut into bite-size pieces
- 1/2 c. crumbled feta cheese
- 2 T. olive oil
- 2 T. white vinegar
Directions
- 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.
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Kirtsy
I used this recipe to make the carmelized pecans and they turned out wonderfully! The salad that I used them on was a mix of baby spinach and mixed greens, carmelized pecans, feta cheese strawberry pieces and a rasberry vinagerette…delicious!!