Food recipes
Spinach, Toffee Pecan and Goat Cheese Salad
Spinach, Toffee Pecan and Goat Cheese Salad Ingredients: nuts, pecans sugars, granulated water, bottled, generic spinach, raw cheese, goat, soft type cranberries, dried, sweetened oil, olive, salad or cooking vinegar,...
Spinach, Toffee Pecan and Goat Cheese Salad
Ingredients:
nuts, pecans
sugars, granulated
water, bottled, generic
spinach, raw
cheese, goat, soft type
cranberries, dried, sweetened
oil, olive, salad or cooking
vinegar, red wine
syrup, maple, canadian
mustard, prepared, yellow
salt, table
Directions:
Line a baking sheet with parchment paper.
Preheat oven to 350F
Place pecans, touching each other, on prepared baking sheet.
Toast in preheated oven for 10 minutes.
Remove from oven.
Set pan aside, leaving pecans on pan.
Meanwhile, stir sugar and water in small saucepan over medium heat until sugar is dissolved.
Boil gently, without stirring, for about 5 minutes or until mixture is a deep golden color.
Drizzle syrup mixture over pecans.
Let stand for about 20 minutes or until cooled completely and brittle; coarsely chop.
Maple Vinaigrette: Shake olive oil, red wine vinegar, maple syrup, mustard and salt in a jar until well combined.
Toss toffee pecan, spinach, cheese and cranberries in large serving bowl.
Drizzle with Maple Vinaigrette and toss.
Ingredients:
nuts, pecans
sugars, granulated
water, bottled, generic
spinach, raw
cheese, goat, soft type
cranberries, dried, sweetened
oil, olive, salad or cooking
vinegar, red wine
syrup, maple, canadian
mustard, prepared, yellow
salt, table
Directions:
Line a baking sheet with parchment paper.
Preheat oven to 350F
Place pecans, touching each other, on prepared baking sheet.
Toast in preheated oven for 10 minutes.
Remove from oven.
Set pan aside, leaving pecans on pan.
Meanwhile, stir sugar and water in small saucepan over medium heat until sugar is dissolved.
Boil gently, without stirring, for about 5 minutes or until mixture is a deep golden color.
Drizzle syrup mixture over pecans.
Let stand for about 20 minutes or until cooled completely and brittle; coarsely chop.
Maple Vinaigrette: Shake olive oil, red wine vinegar, maple syrup, mustard and salt in a jar until well combined.
Toss toffee pecan, spinach, cheese and cranberries in large serving bowl.
Drizzle with Maple Vinaigrette and toss.