Spinach-and-Cranberry Salad with Warm Chutney Dressing
From kytigger 15 years agoIngredients
- 2 tablespoons butter or margarine shopping list
- 1 1/2 cups coarsely chopped pecans shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon freshly ground pepper shopping list
- 2 (6-ounce) packages fresh baby spinach shopping list
- 6 bacon slices, cooked and crumbled shopping list
- 1 cup dried cranberries shopping list
- 2 hard-cooked eggs, finely chopped shopping list
- Warm chutney Dressing shopping list
- 6 tablespoons balsamic vinegar shopping list
- 1/3 cup bottled mango chutney shopping list
- 2 tablespoons Dijon mustard shopping list
- 2 tablespoons honey shopping list
- 2 garlic cloves, minced shopping list
- 1/4 cup olive oil shopping list
How to make it
- 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.
People Who Like This Dish 2
- tuilelaith Columbia, MO
- cordovesa Hialeah Gardens, FL
- kytigger Louisville, KY
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 1 people-
Hey you got my ^5! Come join me in my new Chutney Group!
tuilelaith in Columbia loved it
Reviews & Comments 1
-
All Comments
-
Your Comments