Very Berry Spinach Salad with Candied Pecans
- 7 cups spinach, fresh
- 1 cup strawberries
- 1 cup blueberries
- 1 cup blackberries
- 1 cup kiwi pieces
- ¼ cup red onion sliced
- 4 oz crumbled feta cheese
- 1 cup white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 egg white
- 1 tablespoon water
- 1 pound pecan halves
- ¼ cup rice wine vinegar
- ¼ cup honey
- ½ cup olive oil
- 1 tablespoon poppy seeds
- 1 teaspoon dry mustard
- 1 teaspoon lemon juice
- Salt and Pepper to taste
- Wash and dry the spinach and remove any long stems.
- Wash and dry the berries.
- Slice strawberries.
- Peel and slice kiwi and cut the red onion.
- Mix the fruit and onion with the spinach. Add the candied pecans and feta cheese.
- Top with dressing before serving.
- Preheat oven to 250ºF.
- Mix sugar, cinnamon, and salt together in a bowl.
- Whisk egg white and water together in a separate bowl until frothy.
- Add pecans to the egg white mixture and mix.
- Mix sugar mixture into pecan mixture until pecans are evenly coated.
- Spread coated pecans onto a baking sheet.
- Bake in the preheated oven for 1 hour. Stir every 15 minutes.
- Combine all ingredients into a small bowl.
- Whisk briskly until thoroughly combined. Pour into serving container.
- Refrigerate at least 30 minutes prior to serving.
Recipe by SoFabFood at https://sofabfood.com/berry-spinach-salad-candied-pecans/
3.5.3208