Peppered Pecan, Spinach Salad With Pineapple & Chicken

This recipe is so versatile. Sometimes I use mixed greens instead of spinach or leave out the chicken. Easy to adapt to your taste.

• Ready In: 360 hrs
• Serves: 6

Ingredients

• 2  bunches spinach, washed and stemmed
• 1  small  white onion, sliced thin
• 1  ounce  canned pineapple chunks in juice (reserve juice)
• 3⁄4 cup  crumbled blue cheese
• 3  chicken breast halves, cooked and shredded
• 1  cup pecans
• 1  teaspoon salt
• 1⁄2 tablespoon  course ground pepper
• 1⁄4 cup sugar
• 1⁄2 cup  salad oil
• 1⁄4 cup  balsamic vinegar
• 1⁄2 teaspoon salt
• 1  tablespoon  pineapple juice

Directions

1. Make the pecans.
2. For the peppered pecans combine 1 teaspoon salt, 1/2 tablespoon ground pepper and 1/4 cup sugar.
3. Heat heavy skillet.
4. Add pecans and stir, heating one minutes.
5. Sprinkle half of the sugar/salt/pepper mixture into the skillet. Stir one minutes. Add the remaining sugar mixtures and continue to stir until melted.
6. Remove nuts and put onto oiled cookie sheet.
7. Let cool and package tightly.
8. Make the dressing.
9. Combine 1/2 cup salad oil, 1/4 cup balsamic vinegar, 1/2 teaspoon salt and 1 tablespoon pineapple juce.
10. Make the salad.
11. Combine spinach, onion, pineapple, blue cheese, and chicken
12. sprinkle with peppered pecans.
13. Combine with dressing.