Sunday, February 14, 2010

Spinach Salad with Candied Pecans

I was quite proud of my made-up salad for family dinner and it was so simple to put together. As I had hoped, Clementine Aioli worked just great as a dressing. If you wish a slightly sharper dressing, add 1-2 tsp champagne vinegar. I'm not a huge goody-in-the-salad person, but if you are, I suspect there are lots of other things you could add in here to round it out further.

INGREDIENTS
1 bag young spinach, washed and spun
1/2 recipe Clementine Aioli or to taste
1/2 to 1 recipe Candied Pecans
1/2 c. dried tart cherries or cranberries

DIRECTIONS
Toss spinach with dressing, then toss again with pecans and cherries.

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