Baby Spinach Salad Recipe
Ingredients:
2 packages of baby spinach (10 oz); washed & drained
1 onion (red); sliced thinly
1.5 c of pecans; toasted & chopped
8 oz of blue cheese; crumbled
1.5 c of balsamic vinegar
1 garlic clove; crushed
2 tsps of molasses
1/2 tsp of black pepper; ground
2/3 c of olive oil
Directions:
Assemble the baby spinach, as well as the onions in a big salad bowl, followed by blue cheese and pecans. Cover it with cling wrap and set aside.
Meanwhile, place a small pot or saucepan over medium heat; then saute the crushed garlic in olive oil. Shortly after, pour in the balsamic vinegar, pepper and molasses.
Whisk the mixture constantly ’til prior to boiling. Before boiling, remove the saucepan from the heat; then let the mixture sit at room temperature ’til it is but warm.
Once the mixture is warm, transfer it into a glass jar. Tightly cover the jar with the lid and shake the mixture vigorously. Dribble the dressing over the salad. Toss well, and then serve.
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