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Spinach Salad With Candied Pears, Pecans and Brie

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“The combination of these ingredients is fantastic. The candied pecans give a nice little crunch to the salad. Add some seafood or grilled chicken and you have a full meal. To save time buy the prepackaged washed baby spinach. This recipe came from Rose Reisman's "Secrets for Permanent Weight Loss" cookbook.”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • Candied Pecans
  • 13 cup pecan halves
  • 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

Directions

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

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