Spinach Salad Recipe
Trimmed baby leaf spinach garnished with bleu cheese crumbles, crispy candied pecans, thinly sliced red onions and Rafferty’s smoked bacon.
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Prepare Candied Pecans
In a skillet over medium heat, combine the chopped pecans and granulated sugar. Stir frequently until the sugar melts and the pecans are well-coated and toasted. This should take about 5-7 minutes. Remove from heat and let cool.
- 2
Prepare Salad Base
In a large salad bowl, add the baby leaf spinach, crumbled bleu cheese, thinly sliced red onion, and crumbled smoked bacon.
- 3
Add Candied Pecans
Once the candied pecans have cooled, add them to the salad bowl.
- 4
Make Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper to taste.
- 5
Toss Salad
Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
- 6
Serve
Serve immediately, garnishing with additional bleu cheese if desired.
