Spinach
Faith's Spinach Salad with Pecans and Balsamic Vinaigrette
Faith's Spinach Salad with Pecans and Balsamic Vinaigrette
By mixing two types of olive oil for the dressing, you get a more balanced flavor to this light spinach salad.
6 - 8 bunches small leafed spinach
1 bunch scallions, sliced thin, white part with some of green tops
1/2 cup olive oil
1/4 cup extra virgin olive oil
1/3 cup Balsamic vinegar
Salt and freshly ground pepper to taste
2 cups toasted pecans
3 ripe pears, cored and sliced (peels may be left on)
Remove the stems from the spinach, rinse leaves well and pat dry. You should have about 18 cups loosely packed leaves. If desired, refrigerate the spinach in a plastic bag for several hours.
To serve, combine the spinach and scallions in a large salad bowl. In another bowl, whisk together the olive oils and vinegar and season with salt and pepper.
Toss the pecans in 1/2 cup of the vinaigrette.
Add the pecans and pears to the spinach. Dress the salad with the remaining vinaigrette, toss well.
