Recipe
Salad
Mango-Spinach Salad with Caramelized Pecans
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Spray sheet of foil with vegetable spray.
- Combine sugar, oil and 1 tablespoon balsamic vinaigrette in a large skillet.
- Cook over medium heat until sugar melts and bubbles, about 2 minutes.
- Add pecans and stir constantly until toasted and coated, about 5 minutes.
- Turn nuts out onto prepared foil to cool.
- Mix spinach and romaine. Divide between 5 plates.
- Place mango slices and pecans on top.
- 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%