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.