honey-pecan spinach salad

Name: Honey-Pecan Spinach Salad
Prep time: 20 min
Yield: 6
Cuisine: American
Ingredients: 10 ounce(s) baby spinach; 1/2 cup(s) mayonnaise; 3 tablespoon(s) honey; 1 tablespoon(s) lemon juice; 1 tablespoon(s) poppy seeds; 1 medium grapefruit, peeled sectioned and cut into bite-sized pieces; 2 tablespoon(s) toasted pecans

18 Pinches 1 Photo

Beverley Williams

San Antonio, TX

Updated on Oct 21, 2014

This is my favorite salad made by my mother-in-law. To toast pecans Take 1 cup pecans. Directions: 1. Preheat oven to 350°F. 2. Lightly spritz baking sheet with cooking spray. 3. To toast pecans, put them on a baking sheet and toast them just until they become aromatic, about 5 minutes. 4. You have to watch them carefully as they are easily scorched.

Rate

prep time 20 Min

cook time

method Refrigerate/Freeze

yield 6 serving(s)

Ingredients

10 ounces baby spinach
1/2 cup mayonnaise
3 tablespoons honey
1 tablespoon lemon juice
1 tablespoon poppy seeds
1 medium grapefruit, peeled sectioned and cut into bite-sized pieces
2 tablespoons toasted pecans

How To Make honey-pecan spinach salad

Step 1

Mix together mayonnaise, honey, lemon juice and poppy seeds. This is the dressing for the salad.

Step 2

Rinse spinach and dry thoroughly.
Step 3

Toss spinach, grapefruit and pecans in a salad bowl.
Step 4

Pour the dressing over the salad to serve.
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