Spinach Pecan Salad with Maple Dijon Balsamic Dressing
Michelle Underwood
This salad is hands down my most requested recipe. It is so simple to make, while also worthy of a special occasion. The spinach, parmesan and pecans are perfectly complimented by the Maple Dijon Balsamic dressing.
Salad
- 16 oz spinach, box
- 1 oz parmesan cheese thinly sliced (use cheese slicer on cheese grater)
- 1 oz pecans
Dressing
- 2 oz olive oil
- 1 oz balsamic vinegar
- 1 oz Dijon mustard
- 1 tsp maple syrup
Preheat oven to 350 degrees (I use my toaster oven for this). Bake pecans in preheated oven for 3-4 minutes or until golden brown. (Watch them closely... they go from 0 to 60 in hurry.)
Place spinach in a large bowl and top with sliced parmesan and cooled pecans.
Dressing
To prepare the dressing, mix together olive oil, balsamic, Dijon and maple syrup. Drizzle over the salad and toss well. Serve immediately.