Spinach Salad with Nectarines and Spicy Pecans

Submitted by Sharlene~W

"You can substitute walnuts or almonds in place of the pecans and use bacon or ham in place of the prosciutto. You could also use whatever greens you prefer. I like spring mix. This recipe is from Cooking Light magazine."

 

• Ready In: 20mins
• Ingredients: 18
• Serves: 12

ingredients

• For Pecans

• 1⁄4 cup powdered sugar
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground allspice
• 1⁄8 teaspoon ground nutmeg
• 1⁄8 teaspoon ground red pepper
• 1⁄3 cup pecan halves
• cooking spray

• For Vinaigrette

• 3 tablespoons finely chopped shallots
• 3 tablespoons balsamic vinegar
• 1 teaspoon sugar
• 2 teaspoons fresh lemon juice
• 2 teaspoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper

• For Salad

• 12 ounces fresh Baby Spinach (about 12 cups)
• 2 nectarines, each cut into 1/4 inch wedges (about 3/4 pound)
• 1⁄4 cup very thin slices prosciutto, coarsely chopped (about 2 ounces)

directions

1. Preheat oven to 350°F.
2. To prepare pecans, combine first 5 ingredients in as mall bowl.
3. Rinse pecans with cold water and drain (do not allow pecans to dry).
4. Add pecans to the suar mixture and toss well to coat.
5. Arrange on a jelly roll pan coated with cooking spray.
6. Bake at 350°F for 10 minutes, stirring occasionally.
7. Coarsely chop pecans.
8. Set aside.
9. To prepare vinaigrette, combine the shallots and the next 7 ingredients (shallots through black pepper) in a small bowl, stirring with a whisk until blended.
10. To prepare salad, heat a large nonstick skillet coated with cooking spray over medium-high heat.
11. Add prosciutto; saute 5 minutes or until crisp, and finely chop.
12. Combine spinach, nectarines, and dressing in a large bowl; toss gently to coat.
13. Sprinkle with the pecans and prosciutto.