Spinach Salad With Candied Pears, Pecans and Brie

Recipe by heather in Ont
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • Candied Pecans
  • 13
  • 3
    tablespoons icing sugar
  • 14
    teaspoon cinnamon
  • 18
    teaspoon allspice
  • 18
    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
  • 12
    teaspoon Dijon mustard
  • 12
    teaspoon liquid honey
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DIRECTIONS

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