Ingredients
1
tablespoon butter or margarine
2
tablespoons sugar
1
tablespoon orange juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper (cayenne)
1
cup pecan halves
6
cups mesclun greens or baby spinach
1
cup sliced fresh strawberries
1/4 cup chopped fresh mint leaves or Italian (flat-leaf) parsley
6
slices bacon, crisply cooked, crumbled
1/2 small red onion, very thinly sliced (1/2 cup)
1/4 cup olive oil
2
tablespoons balsamic or raspberry vinegar
1
1/2 teaspoons sugar
1/8 teaspoon salt
1/8 teaspoon pepper
Preparation
Heat oven to 325°F. Spray cookie sheet with cooking spray.
In 10-inch skillet, melt butter over medium heat. Stir in 2 tablespoons sugar, the orange juice, cinnamon and red pepper; cook over medium heat 30 seconds or until blended. Stir in pecans, tossing to coat completely. Remove from heat; spread pecans on cookie sheet.
Bake 15 minutes, stirring once or twice. Cool completely.
In salad bowl, toss greens, strawberries, mint, bacon and onion. In 1-cup glass measuring cup, mix dressing ingredients with wire whisk. Just before serving, drizzle dressing over salad and toss to coat. Sprinkle with sugared pecans.
