Saturday, February 28, 2009

Warm Spinach Salad with Toasted Pecans

I know that it's been forever since I posted anything. Sue me, I'm a college student. However, I am making up for it by giving you the recipe for the yummiest spinach salad that ever existed. Once again, The Asian Rose restaurant inspired me. I had a spinach salad there last week that was wonderful, so I had to try my own. Here it is.

-a few cups of loose, fresh, spinach leaves
-several cherry tomatoes
-1/2 cup bell pepper
-1/2 red onion
-2 cloves garlic
-1/4 cup pecans
-soy sauce
-sesame oil
-balsamic vinegar

1. Preheat oven to 400
2. Chop pecans and veggies
3. Toast pecans in a little olive oil for 10-15 minutes
4. Stir veggies (except spinach) together with olive oil in skillet til softened
5. Stir liquids and sugar together, to taste. Use less vinegar than soy sauce.
6. Add spinach, a little soy mixture, and pecans to skillet.
7. Stir, serve and eat!

1 comment:

Boomer said...

That's beautiful food. What colors!