Buca Di Beppo Warm Tomato and Spinach Salad

Recipe by Polly W
READY IN: 37mins




  • Balsamic Vinaigrette Dressing:
  • Place balsamic vinegar, garlic and brown sugar in mixing bowl.
  • whisk rapidly by hand while drizzling in the olive oil mix well.
  • Place in glass jar and store in fridge until needed.
  • Pecan's: Preheat oven 350°F.
  • Melt butter in saute pan.
  • Add brown sugar, cinnamon, salt, cayenne pepper and pecan pieces; mix well.
  • Spread pecans on cookie sheet and bake about 5-7 minutes watch carefully to not burn.
  • Remove from oven and let cool.
  • Salad: Place red onion and tomato wedges in medium glass bowl.
  • Stir Balsamic Vinaigrette and pour some of the dressing (leave the rest for top of salad) over the onions and tomatoes.
  • Microwave for about 2-3 minutes.
  • Place spinach on large plate.
  • Using large spoon, place tomatoes AROUND the spinach not on top.
  • Place the onions on TOP of the spinach.
  • Pour some of the dressing over the salad coating as desired and mix well.
  • Sprinkle pecans and goat cheese over salad.