Charlayne’s Spinach Praline Strawberry Salad

Serves 8. Recipe is from Charlayne Hayling-Williams.

1 tbl. butter

3 tbls. packed brown sugar

1/2 cup chopped pecans

1 (5-oz.) pkg. spinach salad greens

4 cups chopped kale

2 cups sliced fresh strawberries

1 (11-oz.) can mandarin oranges in light syrup, drained

1/2 cup (2 ozs.) crumbled blue cheese

1/2 cup Brianna’s Blush Wine Vinaigrette

1. Melt butter in a medium nonstick skillet over medium-low heat; add sugar and cook 4 minutes or until mixture is bubbly, stirring occasionally. Stir in pecans; cook 4 minutes or until sugar melts and pecans are well coated. Quickly spread pecans in a single layer on wax paper. Cool completely. Break into small pieces.

2. Combine pecans, spinach salad greens, kale, strawberries, mandarin oranges and blue cheese in a large bowl; toss well. Add vinaigrette; toss well to coat. Serve immediately.