Wednesday, June 17, 2009
Recipe for a great spinach salad
Every now and then I go to a restaurant and find a dish that is so good I want to replicate it. In March, I went to a restaurant in Destin, Florida and they served us a spinach salad that was to die for. My husband reminded me about that salad the other day and I set to work to try to come up with something similar.
This spinach salad had a maple vinaigrette, and was loaded with bacon, sugared pecans, fruit and the delicious flavor of maple. Here is what I came up with.
Spinach Salad with Maple Vinaigrette
1 bag pre-washed spinach
1/2 to 3/4 cup maple-sugared pecans, chopped
1 cup fresh blueberries, washed and drained
1/2 cup dried cranberries
1 lb. bacon, cooked until crisp and crumbled
1 sliced cucumber
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1-1/2 Tablespoons balsamic vinegar
1 basil leaf
1 clove of garlic, chopped
1/4 cup pure maple syrup
Salt and pepper to taste
Mix all ingredients in food processor or blender. Mix on high until it has a creamy appearance. Chill for about an hour and serve with the spinach salad.
Maple and brown sugared pecans
1 tablespoon coconut oil (can substitute other oils)
1/2 cup brown sugar, packed
1/4 cup maple syrup
1 tablespoon balsamic vinegar
2 cups whole pecans
In a small sauce pan melt the oil. Add all the other ingredients on medium high heat and and stir constantly, allowing all the ingredients to liquify. Add pecans and stir until all are coated. Pour out onto waxed paper. Allow to cool. These pecans are very tasty and can be served alone as a snack.