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    You are in: Home / Recipes / Spinach Salad With Caramelized Pecans Recipe
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    Spinach Salad With Caramelized Pecans

    Average Rating:

     21 Total Reviews

    Showing 1-20 of 21

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    • on July 23, 2002

      i had this at a wonderful restaurant in scottsdale, arizona called "Bloom". i came home and checked recipezaar and there it was. it is just as good as in the restaurant and i will make it many more times. i have shared it with friends as well. very good salad and so easy to make.

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    • on May 19, 2002

      I made this for a luncheon and everyone wanted the recipe! I used raspberry vinegarette instead of the oil and vinegar dressing----I also used bleu cheese instead of athe feta.

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    • on December 25, 2011

      Excellent! My non-salad-eating son had three huge helpings and then some! Will make again, thanks so much for posting.

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    • on February 12, 2011

      It's interesting that the recipe origin is from a microbrewery - why do they always have the best food? For me, it was all about the pecans, since I had never tried carmelizing nuts before. To get it to work, I had to turn the heat up to medium. It seemed like it took longer than three minutes, but maybe it was just a long three minutes. :-) When you think they will never carmelize, it happens, and they are amazing!

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    • on June 21, 2010

      Great!

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    • on January 23, 2010

      I do LOVE this salad! The only change I made was to use balsamic vinegar instead of white vinegar. I thought it would give it a little smoother taste. It was So good I had three helpings! I'll be making this a lot. Thanks so much!

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    • on January 04, 2010

      Very good! Used blue cheese instead of feta as suggested, and it was incredible! Thank you!

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    • on December 29, 2009

      Great recipe. I first made this for thanksgiving dinner and it was a huge hit. :) I have repeatedly done the salad time and time again, it always tastes fantastic!

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    • on December 23, 2009

      wonderful holiday salad!! made for thanksgiving, and making again for christmas because of the rave reviews of my fellow food critics (family)!!! i would reccomend adding craisins, very good. Thank you for the recipe :)

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    • on November 22, 2009

      it took me two trys to make the pecans. I burnt the first batch (we ate them anyway!). Delicious.

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    • on November 23, 2007

      we all loved it at thanksgiving. i only had romaine and green leaf lettuce. i put pomegranate seeds in it and made a raspberry vinaigrette.

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    • on October 23, 2007

      Wow ~ this was wonderful! This recipe is going to find a place on my holiday table this year for sure. The recipe was very to make ~ I made as posted. Thank you so much for posting this delicious recipe!

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    • on October 17, 2007

      Delicious -- definitely one of my favorite salads. Also great with dried cranberries (I used orange-flavored Craisins).

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    • on February 09, 2007

      Yup, the whole family loved it, made it as a salad for Xmas dinner. Great!

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    • on February 03, 2007

      What a great tasting, pretty salad! The salad was very easy to make. I used baby spinach leaves and a romaine leaf mix.

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    • on January 31, 2007

      Oh Sharlene, how very awesome! We made this for some "extra-special" visitors who came for a meeting one evening. We made it with a pinch or two of red pepper flakes added to the sugar, and we added avocados as well. The salad was just wonderful! Thank you for posting, Diane :=)

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    • on July 16, 2006

      I've made this recipe several times now and everyone has raved about it. It's easy and tastes fantastic. Thank you!

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    • on March 06, 2005

      I made this salad last night but used Pepper Jelly Vinaigrette Dressing recipe (58813)-also used bleu cheese. Great blend of flavors! Thanks Sharlene!

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    • on August 24, 2004

      It is like the salad at Bloom's. Excellent! I've also had it with fresh pears and butter lettuce - equally good. Raspberry viniagrette would be good too, I bet.

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    • on March 17, 2008

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    Nutritional Facts for Spinach Salad With Caramelized Pecans

    Serving Size: 1 (150 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 273.6
     
    Calories from Fat 205
    74%
    Total Fat 22.7 g
    35%
    Saturated Fat 6.3 g
    31%
    Cholesterol 24.3 mg
    8%
    Sodium 270.2 mg
    11%
    Total Carbohydrate 15.1 g
    5%
    Dietary Fiber 3.4 g
    13%
    Sugars 10.6 g
    42%
    Protein 5.2 g
    10%
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