Buca Di Beppo Warm Tomato and Spinach Salad
photo by sarapendleton
- Ready In:
- 37mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 1 red onion, cut in wedges
- 4 -6 roma tomatoes, wedged
- 16 ounces fresh Baby Spinach
- 4 ounces goat cheese, crumbles
-
Balsamic Vinaigrette
- 1⁄2 cup balsamic vinegar
- 1 garlic clove, minced
- 2 tablespoons brown sugar
- 1 cup extra virgin olive oil
-
pecans
- 1 cup pecan pieces
- 1⁄4 cup unsalted butter
- 1⁄4 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1⁄2 teaspoon cayenne pepper
directions
-
Balsamic Vinaigrette Dressing:
- Place balsamic vinegar, garlic and brown sugar in mixing bowl.
- whisk rapidly by hand while drizzling in the olive oil mix well.
- Place in glass jar and store in fridge until needed.
- Pecan's: Preheat oven 350°F.
- Melt butter in saute pan.
- Add brown sugar, cinnamon, salt, cayenne pepper and pecan pieces; mix well.
- Spread pecans on cookie sheet and bake about 5-7 minutes watch carefully to not burn.
- Remove from oven and let cool.
- Salad: Place red onion and tomato wedges in medium glass bowl.
- Stir Balsamic Vinaigrette and pour some of the dressing (leave the rest for top of salad) over the onions and tomatoes.
- Microwave for about 2-3 minutes.
- Place spinach on large plate.
- Using large spoon, place tomatoes AROUND the spinach not on top.
- Place the onions on TOP of the spinach.
- Pour some of the dressing over the salad coating as desired and mix well.
- Sprinkle pecans and goat cheese over salad.
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Reviews
-
WOW! This salad is so awesome, and every bit as good as the one at the restaurant (which is phenomenal). I used Trader Joe's sweet and spicy pecans for this instead of making them this time around. The only change I would make for next time is to decrease the oil by about 25 percent. We are huge salad eaters, but I think this would still feed at least 8 for us. Thank you for sharing this!
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I recently had this salad on my birthday and loved it. My kids even loved it, and they're not salad eaters. I knew I had to find the recipe. I made it tonight using cherry tomatoes. It tasted just like what I had in the restaurant. Thanks for posting it. It's definitely one of the best salads I've ever had.
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I just had this at Buca di Beppo on Friday and was over taken by the wonderfulness of it! I was so excited to come home and find it on Zaar! I cheated a bit and purchased candied pecans and warmed them in the oven. I also blended the dressing in my blender instead of by hand to emulsify it better. Definitely a keeper in my home. (Made for My 3 Chefs)
RECIPE SUBMITTED BY
Polly W
New Haven, 62
Love to cook and my favorite person to follow is Kittencal......