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Top-Rated Recipe, December 2001

SPINACH-PECAN SALAD
Makes 4 servings
2001 Holiday Recipe Contest Runner Up

Kathy Moss's family challenged each other to bring some new dishes to Thanksgiving one year, and this salad was her contribution. It was a big hit as she recalls. "No one in the family had ever thought of spinach for Thanksgiving!"

1 tablespoon butter or margarine
1/2 cup pecan halves
1 tablespoon brown sugar
1 (6-ounce) package fresh baby spinach
1 large Granny Smith apple, thinly sliced
1/2 cup crumbled blue cheese
2 tablespoons olive oil
2 tablespoons white vinegar

MELT butter in a small skillet over low heat; add pecans and brown sugar. Cook, stirring constantly, 2 to 3 minutes or until caramelized. Cool on wax paper.
PLACE spinach in a large serving bowl. Toss in pecans, apple, and blue cheese. Add oil and vinegar, tossing gently to coat. Prep: 10 min., Cook: 3 min.

Kathy Moss
Siloam Springs, Arkansas

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