Toasted Pecan Salad with Vinaigrette Dressing
The perfect odd-hour salad snack packed with fresh spinach leaves, toasty pecan nuttiness, yummy onion crunch, soft cheese & zingy vinegar dressing.
Ingredients for 2 servings
- 4.5 cup Spinach
- Feta cheese
- Pecan nuts
- Red Onions
- 4.5 tbsp Olive oil
- Apple Cider Vinegar
- Salt & pepper to taste
Nutrition
- Protein: 8% (33g / 1.2oz)
- Fat: 88% (153g / 5.4oz)
- Net carbs: 4% (15g / 0.5oz)
- KCal: 1600
Instructions
- Set the oven for preheating at 450°F (230°C). Spread out the pecans in a baking sheet and toast them in the preheated oven for 3 minutes. Take them out and set aside to cool.
- Next, peel & quarter a red onion. Take 2 of the quartered pieces and slice them finely.
- Prepare the salad dressing by whisking the oil along with vinegar, salt & pepper.
- In a large bowl add the toasted pecans, prepped red onions, spinach, and feta cheese (crumbled). Mix them nicely.
- Drizzle half of the dressing and toss lightly. Add the remaining half of the dressing on top.
- Serve right away!