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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (263g) Recipe makes 4 servings The following items or measurements are not included below: 1 tablespoon balsamic vinegar |
||
| Calories 378 | ||
| Calories from Fat 212 | (56%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.6g | 36% | |
| Saturated Fat 3.7g | 18% | |
| Monounsaturated Fat 14.2g | ||
| Polyunsaturated Fat 4.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 5mg | 1% | |
| Sodium 248mg | 10% | |
| Potassium 711mg | 20% | |
| Total Carbohydrate 25.4g | 8% | |
| Dietary Fiber 5.0g | 20% | |
| Sugars 14.8g | ||
| Protein 5.7g | 11% | |
Port Wine Spinach Salad With Sweet and Spicy Pecans
By: Maito
Jul 30, 2007
Originally created for RSC #10. Nuts and dressing may be prepared ahead of time. You can use all balsamic vinegar for the dressing and skip the lemon, if you desire. If you want to take the bite out of the onions or shallots, you can let them sit in the dressing for about half an hour before serving.
SERVES 4 -6
Ingredients
Dressing
- 1 cup port wine
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 3 tablespoons extra virgin olive oil
Nuts
- 1/2 cup pecans or walnuts
- 1 tablespoon confectioners' sugar
- 1 teaspoon canola oil
- 1/8 teaspoon salt
- 1/8 teaspoon cinnamon (or more)
- 1/4 teaspoon cayenne pepper
Salad
- 12 cups spinach or baby greens (this dressing sticks better to soft lettuces)
- 2 apples, cut into thin wedges (I like to use pink ladies) or pears, cut into wedges
- 1 ounce blue cheese, cut into pieces (or more)
- 1/4 red onion, cut into eighths and sliced (optional) or 1-2 shallots, minced (optional)
Directions
1
To make dressing, reduce port wine to 3 tablespoons.2
Transfer port syrup to another container, and whisk in balsamic vinegar, lemon juice, and olive oil. Dressing may be made in advance, and re-whisked before serving.3
Bring water to a boil in a medium pot. Using a strainer or sieve, dip nuts in boiling water for one minute (this removes some of the bitterness).4
Transfer nuts to a bowl and immediately sprinkle with sugar. Mix until all of the sugar is melted.5
Heat canola oil on medium high heat in a nonstick pan. Sauté nuts for a few minutes. The nuts will become sort of “candied”.6
Scatter nuts on a plate and sprinkle with spices. Toss to coast. Stir occasionally as nuts are cooling. Nuts may be kept for up to one week.7
Toss spinach with dressing, and arrange apples, red onions, nuts, and blue cheese over the salad.
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Browse similar recipes by category
- Course > Salads
- Main Ingredient > Vegetables > Greens > Spinach
- Main Ingredient > Fruit > Nuts
- Main Ingredient > Fruit > Apples
- Main Ingredient > Fruit > Pears
- Preparation > Time to Make > < 60 mins
- Preparation > Presentation > Served Cold
- Preparation > Technique > No Cook
- Occasion > Dinner Party
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Andi of Longmeadow Farm
On Apr 11, 2008
What a refreshing, beautiful salad. The apple, the nuts, the dressing all combined makes one winning combination. I did use some oil and mixed the dressing up in my blender which made it light, frothy, and so tender tasting.The bit of confectioners sugar really made the whole taste just wonderful. I used fresh spinach I just picked from the cold frame and oh so tasty ...Oh and the blue cheese....divine! Thanks Maito! Loved it!
From: Anme
On Oct 16, 2007
I made this for my mother tonight for dinner and basiclly scaled it down to serve one, but kept the dressing the same. Skipped the oil as suggested by Rita and it worked great. The cinnamon and cayenne mixture on the pecans was very interesting but good! My mother adored this dressing and was quite happy I didnt scale the recipe down for that! I threw in some left over broiled balsamic vinegar chicken to make this a full meal.
From: ~Nimz~
On Oct 13, 2007
We loved this salad. The nuts in this make the recipe special. I used a feta cheese since I thought it was blue cheese, but it still combined with the dressing and nuts very well. I only had some chopped nuts but they seemed to work well with this. Thanks Maito.
From: ~Rita~
On Aug 24, 2007
I enjoyed this salad. Love blue cheese which goes great with apples and pecans. The pecans were yummy and the oil can be skipped completely in them if you are watching your waist line. This makes plenty serving 6-8 guests.
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