SPINACH SALAD WITH MANGO AND CANDIED PECANS

SPINACH SALAD WITH MANGO AND CANDIED PECANS image

Number Of Ingredients 12

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Candied Pecans:
Nonstick vegetable oil spray
1/4 cup (packed) golden brown sugar
1 tablespoons olive oil
1 tablespoons balsamic vinegar
1 cup pecan halves
Dressing:
5 Tbsp. olive oil
2 Tbsp. balsamic vinegar
Salad:
1 6-ounce bag baby spinach leaves
1 large mango, peeled, pitted, cut into thin wedges

Steps:

Spray sheet of foil with nonstick spray. Stir sugar, 1 tablespoon oil and 1 tablespoon vinegar in heavy medium skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes. Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely (coating will harden). Combine spinach, mango and cooled pecans in large bowl. Whisk remaining 5 tablespoons oil and 2 tablespoons vinegar in small bowl to blend. Season dressing with salt and pepper. Toss salad with enough dressing to coat.