Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

2 (10 ounce) packages baby spinach, rinsed and dried
1 red onion, thinly sliced
1 1/2 cups toasted, chopped pecans
8 ounces crumbled blue cheese
1 1/2 cups balsamic vinegar
2 teaspoons molasses
1 clove garlic, crushed
1/2 teaspoon ground black pepper
2/3 cup olive oil
In a large bowl, arrange spinach and red onion slices and top with
toasted pecans and crumbled blue cheese.
In a small saucepan, warm the garlic in the olive oil to allow its
flavor to diffuse into the oil. Then add molasses, vinegar and
pepper. Whisking constantly, bring almost to a boil, remove from heat
and cool until just warm. Pour into a shakeable container, shake and
pour over salad. Serve immediately.

Hot Spinach Salad 74

Browse by categories