Mango And Strawberry Spinach Salad With Balsamic Candied Pecans

Mango And Strawberry Spinach Salad 

With Balsamic Candied Pecans

Serves 6.

Ingredients:

Balsamic Dressing: 

3 T. balsamic vinegar

2 T. fresh orange juice

Dash hot pepper sauce

3 T. sugar

1/3 cup extra-virgin olive oil

3 T. minced green onions

Salt and pepper to taste

Pecans:

1/4 cup golden brown sugar

1 T. olive oil

1 T. balsamic vinegar

1 cup lightly toasted pecan halves

Salad:

2-6 oz. bag baby spinach

1 mango, peeled and cubed

1 cup sliced ripe strawberries

Directions:

1. For dressing, whisk vinegar, orange juice, hot pepper sauce and sugar in a small bowl.  Slowly whisk in the olive oil and then stir in the green onions.  Season to taste with salt and pepper.  Cover and refrigerate 30 minutes or up to 24 hours.

2.For pecans, line a baking sheet with parchment paper.  Stir sugar, oil and vinegar in a heavy medium saucepan over medium heat until sugar melts and syrup bubbles, about 3 minutes.  Mix in pecans. Stir until nuts are warmed through and syrup coats nuts evenly, about 3 minutes.  Turn nuts out onto parchment and using a fork, separate nuts and cool completely.  (They keep 2 days.)

3. Place spinach in a salad bowl and top with mango cubes and strawberries.  Pour on half the dressing and gently toss to combine, adding more dressing just to  coat.  Divide salad among plates and sprinkle with a few candied pecans.