Spinach Salad With Candied Pears, Pecans and Brie

The combination of these ingredients is fantastic. The candied pecans give a nice little crunch to the salad. Add some seafood or grilled chicken and you have a full meal. To save time buy the prepackaged washed baby spinach. This recipe came from Rose Reisman's "Secrets for Permanent Weight Loss" cookbook.

• Ready In: 35 mins
• Serves: 8

Ingredients

• Candied Pecans

• 1⁄3 cup pecan halves
• 3  tablespoons icing sugar
• 1⁄4 teaspoon cinnamon
• 1⁄8 teaspoon allspice
• 1⁄8 teaspoon nutmeg

• Salad

• 8  cups  spinach leaves
• 1  cup  diced radicchio
• 1  large  ripe pear, peeled, cored and diced
• 2  ounces  brie cheese, diced
• 4  ounces  sliced  grilled chicken (optional) or 4  ounces  seafood (optional)

• Dressing

• 2  tablespoons  thawed  orange juice concentrate
• 2  tablespoons olive oil
• 1  tablespoon  balsamic vinegar
• 1  teaspoon  minced garlic
• 1⁄2 teaspoon Dijon mustard
• 1⁄2 teaspoon liquid honey

Directions

1. Preheat oven to 350 degrees. Spray baking sheet with vegetable spray.
2. To make the candied pecans, rinse the pecans with cold water.
3. Drain but do not let dry.
4. In a small bowl, combine the icing sugar, cinnamon, allspice and nutmeg.
5. Dip the pecans in this mixture to coat well.
6. Spread them on the prepared baking sheet.
7. Bake for 15 minutes.
8. Cool and Chop.
9. To make the salad, combine the spinach, radicchio, pear and brie in a large bowl.
10. To make the dressing, whisk together the orange juice concentrate, olive oil, vinegar, garlic, honey and mustard.
11. Pour over the salad and toss to coat.
12. Garnish with the candied pecans and chicken/seafood (if using.).