Spinach Salad With Strawberries, Gorgonzola and Glazed Pecans
By: Heather
Published: Tuesday, June 28, 2011 - 11:44am

Ingredients




2 1/2 cups Pecan halves
1 1/2 tablespoons Honey
1 pinch Cayenne pepper
1 package Fresh baby spinach, washed and dried
1 16-ounce package  Fresh Strawberries, washed, dried and sliced
3 ounces Gorgonzola Cheese 
1 whole Sweet Onion, chopped 
1 teaspoon olive oil
 cup Balsamic Vinaigrette Dressing

Preparation

1 In a saute pan over medium-high heat, toast pecans until slightly browned, shaking pan frequently to prevent nuts from burning, about 3-5 minutes.  Add honey and cayenne pepper, stir until nuts are completely coated, and let simmer 3-4 minutes. 2 Remove pecans from the heat and spread them on a plate or a cookie sheet to cool.  3 Meanwhile, heat oil in a medium saute pan on medium-high. Add onions and saute, stirring frequently, until nicely caramelized, about 10 minutes. 4  Plating: arrange spinach on plates and top with sliced strawberries, caramelized onions, toasted pecans, and Gorgonzola. Drizzle with dressing and serve.

About


Wonderful light summer salad with strawberries, baby spinach, honey glazed pecans and gorgonzola cheese! Perfect as a side dish or even as a main dish!