Features of "Maple Pecan Spinach Salad"

Cuisine: Canadian

Served as starter. Vegetarian dish. Speciality: Low Sodium, Low Cholesterol, Low Protein diet.

Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 4-6
Time to make: < 60 min

Ingredients for "Maple Pecan Spinach Salad"
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Salad
1 package Baby Spinach Leaves (very fresh)
1 Red Onion or other mild sweet Onion, chopped
1 Jicama, cut into match sticks (let sit in Ice Water awhile, to crisp)
1 sweet Red Pepper (chopped)
3/4 cup Carrots, cut into matchsticks
1 cup Cherry Tomatoes, cut into halves (preferably Vine Ripened)
1 cup toasted Pecans, whole or chopped

Maple salad dressing
3/4 cup pure Maple Syrup
1 teaspoon Salt
1/2 cup Rice Vinegar
1 cup Canola Oil (or other mild flavored Vegetable Oil)
1 1/2 teaspoons ground Mustard

Method of cooking "Maple Pecan Spinach Salad"

FOR SALAD: Mix all vegetable ingredients together in large bowl. MAPLE DRESSING INSTRUCTIONS: In a blender, food processor or with hand held immersion blender, combine maple syrup, salt, rice vinegar, cannola oil, and ground mustard. Blend 1 minute or until well mixed. Yields 2 Cups TO TOAST PECANS: Place whole pecans on baking sheet in single layer, toast in 350 degree oven for 10 minutes, stirring a couple times during toasting time. Let cool TO ASSEMBLE: Serve salad in individual bowls or salad plates. Sprinkle with desired amount of pecans. Top with desired amount of Maple dressing.