Fresh sweet berries, crisp greens, crunchy pecans and a drizzle of creamy poppyseed dressing all add up to one of our favorite salads.
Servings: 1salad, multiply as desired
2cupsfresh baby spinach or spring mix
2tablespoonssugared pecansrecipe below
Creamy Poppyseed Dressing
1 1/2cupspecan halves
TO MAKE THE SALAD:
Layer spinach and berries into bowl and sprinkle with pecans. Drizzle with poppyseed dressing and toss to coat. Serve immediately. Enjoy!
TO MAKE THE PECANS:
Melt the butter in a large skillet over medium-high heat. Add the pecans and stir to coat well. Saute the pecans until they are fragrant, about 1-2 minutes. Sprinkle with sugar and continue stirring as the sugar melts and coats the nuts, about 5 minutes.
After the sugar has caramelized and the nuts have turned a slightly deeper brown, remove from the heat and immediately spread the pecans on a piece of parchment paper. Let them cool and then store in an airtight container until ready to use. Enjoy!
This recipe will yield 1 1/2 cups of sugared pecans. They will keep nicely in an airtight container for several weeks.