Spinach Salad With Pecans and Sun-Dried Tomato

Derf's Note:

My version of the spinach salad served at a local restaurant. My favourite.

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Servings: 2

• ½ cup sauteed mushroom
• 2 cups packed fresh spinach
• 2 tablespoons toasted roughly chopped pecans
• 2 tablespoons sun-dried tomatoes packed in oil , drain slightly, on paper towel and chop
• 2 tablespoons good balsamic vinegar
• 2 tablespoons raspberry-flavored olive oil
• salt and pepper

Directions:

1. Saute the mushrooms, set aside and keep warm.
2. Place spinach, pecans and chopped sun-dried tomatoes in a medium bowl, toss evenly.
3. Add warm mushrooms, lightly toss again.
4. Add vinegar/oil mixture, toss to coat.
5. Serve immediately.
6. The quantities of vinegar, raspberry olive oil, salt and pepper: Whisk small amount, taste, and adjust to your liking.

Reviews

[Rita~]

This had all our taste buds working. I gave it a 6 and my husband thinks great is a 5! I really loved this!This is a great summer salad!

[Kay Demonbren]

This does indeed give your tastebuds a wake-up call. It was very simple to prepare, and looked nice too. The only thing I will change next time is to add some feta cheese (I have to put cheese on everything).

[woodland hues]

This is so good!! I didn't have the mushrooms so went without, and upped the ingredients for 4 servings. We loved, loved, loved it. Thanks for posting.