Recipe

Spinach-and-cranberry Salad With Warm Chutney Dressing Recipe

	Kytigger / All my dishes 1 year, 1 month ago Excellent salad - I served on Christmas Day and received numerous raves. Great combination of flavors Prep:15m Cook:5m Servings:8	Kytigger
	delicious different colorful spinach cranberry salad

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Ingredients

2 tablespoons butter or margarine

1 1/2 cups coarsely chopped pecans

1 teaspoon salt

1 teaspoon freshly ground pepper

2 (6-ounce) packages fresh baby spinach

6 bacon slices, cooked and crumbled

1 cup dried cranberries

2 hard-cooked eggs, finely chopped

Warm Chutney Dressing

6 tablespoons balsamic vinegar

1/3 cup bottled mango chutney

2 tablespoons Dijon mustard

2 tablespoons honey

2 garlic cloves, minced

1/4 cup olive oil

Directions

Melt butter in a nonstick skillet over medium-high heat; add pecans, and cook, stirring constantly, 2 minutes or until toasted. Remove from heat; add salt and pepper, tossing to coat. Drain pecans on paper towels.

Toss together pecans, spinach, bacon, and next 2 ingredients. Drizzle with Warm Chutney Dressing, gently tossing to coat. Serve immediately

Warm Chutney Dressing

Cook first 5 ingredients in a saucepan over medium heat, stirring constantly, 3 minutes. Stir in olive oil, blending well; cook 1 minute.

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