posted by Ann 06-18-98 5:57 PM
Peppered Pecan, Spinach Salad with Pineapple and Chicken
2 bunches spinach, washed and stemmed
1 small white onion, sliced thin
1 oz. canned pineapple chunks in juice (reserve juice)
3/4 cup crumbled blue cheese (4 oz. pack)
3 halves chicken breasts, cooked and shredded
Peppered Pecans:
1 cup pecans
1 tsp. salt
1/2 Tbl. course ground pepper
1/4 cup sugar
Dressing:
1/2 cup salad oil (sunflower oil)
1/4 cup Balsamic vinegar
1/2 tsp. salt
1 Tbl. pineapple juice
For pecans, combine seasoning, stirring to blend. Heat heavy skillet, add pecans and stir, heating 1 minute. Sprinkle 1/2 the sugar mix on pecans, stir 1 minute.
While cooking, add remaining sugar mixture and continue to stir until melted. Remove nuts and immediately put on pre-oiled cookie sheet.
Cool and package tightly.
Refrigerate.
Combine all ingredients at serving time. Mix and toss well.