Hot Spinach Salad
Ingredients
- 2 (10 oz.) packages baby spinach, rinsed and dried
- 1 red onion, thinly sliced
- 1 1/2 C. toasted, chopped pecans
- 8 oz. crumbled blue cheese
- 1 1/2 C. balsamic vinegar
- 2 tsp. molasses
- 1 clove garlic, crushed
- 1/2 tsp. ground black pepper
- 2/3 C. olive oil
Directions
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 shakable container, shake and pour over salad. Serve immediately.
Yield: 8 Servings.
