BUCA DI BEPPO WARM TOMATO AND SPINACH SALAD

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Buca Di Beppo Warm Tomato and Spinach Salad image

I have taken many of their cooking classes which were SO fun! They have stopped doing them in my area much to my sadness because they were great ! This salad is REALLY good. It is truly worth the effort but must be put together at the last minute so the tomatoes are warm.

Provided by Polly W

Categories     Vegetable

Time 37m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 red onion, cut in wedges
4 -6 roma tomatoes, wedged
16 ounces fresh Baby Spinach
4 ounces goat cheese, crumbles
1/2 cup balsamic vinegar
1 garlic clove, minced
2 tablespoons brown sugar
1 cup extra virgin olive oil
1 cup pecan pieces
1/4 cup unsalted butter
1/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon cayenne pepper

Steps:

  • Balsamic Vinaigrette Dressing:.
  • Place balsamic vinegar, garlic and brown sugar in mixing bowl.
  • whisk rapidly by hand while drizzling in the olive oil mix well.
  • Place in glass jar and store in fridge until needed.
  • Pecan's: Preheat oven 350°F.
  • Melt butter in saute pan.
  • Add brown sugar, cinnamon, salt, cayenne pepper and pecan pieces; mix well.
  • Spread pecans on cookie sheet and bake about 5-7 minutes watch carefully to not burn.
  • Remove from oven and let cool.
  • Salad: Place red onion and tomato wedges in medium glass bowl.
  • Stir Balsamic Vinaigrette and pour some of the dressing (leave the rest for top of salad) over the onions and tomatoes.
  • Microwave for about 2-3 minutes.
  • Place spinach on large plate.
  • Using large spoon, place tomatoes AROUND the spinach not on top.
  • Place the onions on TOP of the spinach.
  • Pour some of the dressing over the salad coating as desired and mix well.
  • Sprinkle pecans and goat cheese over salad.

Nutrition Facts : Calories 1029, Fat 94.2, SaturatedFat 22.4, Cholesterol 52.9, Sodium 837.6, Carbohydrate 40.2, Fiber 6.8, Sugar 29.9, Protein 13.1

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