Spinach Salad With Pecans and Sun-Dried Tomato

Spinach Salad With Pecans and Sun-Dried Tomato

  • Prep Time: 15 mins
  • Total Time: 20 mins
  • Servings: 2

    • About This Recipe

    “My version of the spinach salad served at a local restaurant. My favourite.”

    Ingredients

  • 1/2 cupsauteed mushroom
  • 2cupspacked fresh spinach
  • 2tablespoonstoasted roughly chopped pecans
  • 2tablespoonssun-dried tomatoes packed in oil, drain slightly, on paper towel and chop
  • 2tablespoonsgood balsamic vinegar
  • 2tablespoonsraspberry-flavored olive oil
  • salt and pepper

    • Directions

  • Saute the mushrooms, set aside and keep warm.
  • Place spinach, pecans and chopped sun-dried tomatoes in a medium bowl, toss evenly.
  • Add warm mushrooms, lightly toss again.
  • Add vinegar/oil mixture, toss to coat.
  • Serve immediately.
  • The quantities of vinegar, raspberry olive oil, salt and pepper: Whisk small amount, taste, and adjust to your liking.

    • Reviews

  • “This had all our taste buds working. I gave it a 6 and my husband thinks great is a 5! I really loved this!This is a great summer salad!”

  • “This does indeed give your tastebuds a wake-up call. It was very simple to prepare, and looked nice too. The only thing I will change next time is to add some feta cheese (I have to put cheese on everything).”

  • “This is so good!! I didn’t have the mushrooms so went without, and upped the ingredients for 4 servings. We loved, loved, loved it. Thanks for posting.”

  • “Excellent salad.I multiplied it by 6 to serve a dinner for 12.I didn’t need quite that much.I received many compliments on it.”

    •