Mango-Spinach Salad with Caramelized Pecans

Recipe

Salad
Mango-Spinach Salad with Caramelized Pecans

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Recipe Data

5
Servings

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    Servings and Ingredients

    Ingredients
    Serves 5
    QuantityIngredientAdd
    ¼ c. packed Hy-Vee brown sugar
    1 tbsp. Hy-Vee Select olive oil
    ½ c. HealthMarket balsamic vinaigrette, divided
    1 c. Hy-Vee pecan halves
    3 oz. baby spinach leaves
    ½ head(s) romaine lettuce, torn into bite-size pieces
    1 large mango, peeled, seeded, cut into thin wedges

    Directions

    1. Spray sheet of foil with vegetable spray.
    2. Combine sugar, oil and 1 tablespoon balsamic vinaigrette in a large skillet.
    3. Cook over medium heat until sugar melts and bubbles, about 2 minutes.
    4. Add pecans and stir constantly until toasted and coated, about 5 minutes.
    5. Turn nuts out onto prepared foil to cool.
    6. Mix spinach and romaine. Divide between 5 plates.
    7. Place mango slices and pecans on top.
    8. Serve with remaining balsamic vinaigrette dressing.

    Nutrition facts

    Servings

    280 Calories per serving

    Amounts Per Serving

    • Total Fat: 18 g
    • Cholesterol: 0 mg
    • Sodium: 390 mg
    • Total Carbohydrates: 28 g
    • Protein: 3 g

    Daily Values

    0%
    Vitamin A 60%
    0%
    Vitamin C 35%
    0%
    Iron 8%
    0%
    Calcium 4%