Total Time
Prep 20 mins
Cook 10 mins

Everyone who has tasted this salad loves it. It is just as pretty as it is delicious!

Ingredients Nutrition


  1. Whisk together first eight ingredients and refrigerate.
  2. To glaze pecans, melt 1/3 cup of sugar over medium high heat. When sugar is melted, add 2/3 cup of pecans and coat. Spread on buttered waxed paper to cool. Break apart.
  3. Mix together rest of ingredients except for nuts.and refrigerate until time to serve. When read to serve, add nuts and salad dressing.
  4. ( Salad dressing will need to be shaken to mix as it tends to settle.).
Most Helpful

Great salad, I really loved the dressing. I used green leaf lettuce (no spinach) and craisins instead of raisins. Served for lunch and I liked it as is; DH sliced up some leftover grilled chicken and mixed it in. Made for My Three Chefs.

AZPARZYCH October 26, 2013

I used red leaf lettuce for the spinach and skipped the cucumber. I used Splenda option. Honestly, I could happily make a meal of just this salad, YUM. Made for PAC, Spring 2014.

Annacia April 21, 2014