Spinach Salad with Mango and Candied Pecans

Name: Spinach Salad with Mango and Candied Pecans
Ingredients: Nonstick vegetable oil spray; 1/4 cup (packed) golden brown sugar; 6 tablespoons olive oil; 3 tablespoons balsamic vinegar; 1 cup pecan halves; 1 6-ounce bag baby spinach leaves; 1 large mango, peeled, pitted, cut into thin wedges

7 ingredients

10 steps

Ingredients

Nonstick vegetable oil spray
1/4 cup (packed) golden brown sugar
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 cup pecan halves
1 6-ounce bag baby spinach leaves
1 large mango, peeled, pitted, cut into thin wedges

Directions

1

Spray sheet of foil with nonstick spray.
2

Stir sugar, 1 tablespoon oil and 1 tablespoon vinegar in heavy medium skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes.
3

Mix in pecans.
4

Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes.
5

Turn nuts out onto prepared foil.
6

Using fork, separate nuts and cool completely (coating will harden).
7

Combine spinach, mango and cooled pecans in large bowl.
8

Whisk remaining 5 tablespoons oil and 2 tablespoons vinegar in small bowl to blend.
9

Season dressing with salt and pepper.
10

Toss salad with enough dressing to coat.