Arkansawyer Spinach Salad
Source of Recipe
the web
List of Ingredients
4 to 5 cups spinach, fresh
1 pear, ripe, chopped
2 eggs, boiled, chilled, chopped
1/3 cup pecans, chopped
2 tablespoon olive oil, extra virgin
2 tablespoon apple cider vinegar
1 salt to taste
1 pepper to taste, freshly cracked
Recipe
Combine the chopped spinach, pear and egg in a salad bowl, set aside. In a small skillet, toast the pecans in 1 Tbsp. of the olive oil over medium heat. Stir frequently. When the pecans are lightly browned and fragrant, turn off the heat and stir in the remaining Tbsp. of olive oil and both Tbsp. of vinegar.
Immediately pour the pecan mixture over the spinach and toss gently to combine, add salt and cracked pepper to taste. Let sit for 5 to 10 minutes to let the flavors combine. Then serve immediately.
Serves 4.
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