Appetizers / Soups / Salads

Spinach Salad with Mango and Candied Pecans is for Salad.

Spinach Salad with Mango and Candied Pecans takes 15 minutes to prepare.

Spinach Salad with Mango and Candied Pecans takes 5 minutes to cook.

Spinach Salad with Mango and Candied Pecans makes 2 servings.

The ingredients for Spinach Salad with Mango and Candied Pecans are:

2 oz Pecan halves
Olive Oil spray
3 tsp. Brown Sugar
2 Tbs. Balsamic Vinegar


4 Cups Baby Spinach
1/2 Cup Feta Cheese
1 Tbs. Oilve Oil
6 Tbs. Balsamic Vinegar
2 Mangos

Here is how you make Spinach Salad with Mango and Candied Pecans:

Spray skillet liberally with spray olive oil. combine pecan halves, brown sugar, and 2 Tbs. Balsamic vinegar. Cook over medium heat until pecans are toasted. Spread pecans on wax paper and allow to cool completely (About ten minutes).Combine 1 Tbs. Olive Oil and 6 Tbs. Balsamic Vinegar with a wisk and season with salt and pepper. Combine spinach and dressing until well coated. Serve in salad bowls and top with cheese, pecans, and mango, cut into chucks.Number of Servings: 2Recipe submitted by SparkPeople user MKZACHARY1.

The nutritional information for Spinach Salad with Mango and Candied Pecans is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 549.9

• Total Fat: 35.9 g
• Cholesterol: 33.4 mg
• Sodium: 486.8 mg
• Total Carbs: 54.8 g
• Dietary Fiber: 7.8 g
• Protein: 10.7 g