Posted on June 27, 2021October 7, 2021 by Donald Charleboix Spinach Salad with Honey Dressing and Honeyed Pecans Honey Dressing Ingredients ⅓ cup white balsamic vinegar 2 tablespoons honey 1 tablespoon Dijon mustard ½ teaspoon salt ½ teaspoon black pepper ⅔ cup extra virgin olive oil Drizzle Honey Dressing over our Spinach Salad. Use leftover Honey Dressing to marinate meat or perk up plain rice. Honeyed Pecans Ingredients ¼ cup honey 1 cup pecan halves Parchment paper Cooking spray 1 tablespoon sugar ¼ teaspoon kosher salt Pinch of ground red pepper Preheat oven to 325°. Microwave honey in a bowl at HIGH 20 seconds. Stir in pecan halves. Coat a parchment paper-lined jelly-roll pan with cooking spray; spread pecans in a single layer on pan. Combine sugar, salt, and a pinch of ground red pepper; sprinkle over pecans. Bake 15 minutes or until toasted, stirring after 8 minutes. Cool completely; break into pieces. Spinach Salad Ingredients 1 cup quartered fresh strawberries 1 cup quartered fresh strawberries ½ cup thinly sliced red onion ½ cup fresh blueberries Honey Dressing 3 to 4 cooked bacon slices, crumbled ¼ cup crumbled blue cheese Honeyed Pecans Toss together first 4 ingredients and 1/3 cup dressing. Sprinkle with bacon, cheese, and pecans. Serve with remaining dressing. Recipe by Southern Living Post navigationPrevious post: Murder Hornets preying on honeybeesNext post: Honey Cough Syrup
