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Prize Winning Recipe - 25th Anniversary Recipe Contest
Serves 4 to 6.
3 tbsp brown or raw sugar
½ tbsp allspice
1 cup olive oil, divided
1 cup Flanigan Farms Pecans Halves
2 tbsp white vinegar 2 tbsp molasses
1 small granny smith apple, chopped
½ cup fresh bean sprouts
1 cup sliced fresh strawberries
1 10 oz. package fresh spinach leaves
Preheat oven to 350ºF.
In a small bowl, combine sugar, allspice and 2 tbsp oil; blend well.
Add pecans, coating well. Spread onto ungreased cookie sheet.
Bake 10 minutes, stirring after 5 minutes.
Cool 10 minutes.
In a small bowl, combine remaining oil, vinegar, and molasses.
Mix well and set aside.
In a large bowl, combine apple, sprouts, strawberries and spinach leaves tossing well to blend.
Add dressing mixture, tossing to coat.
Place salad onto serving platter. Sprinkle coated pecans over top.
This recipe was a prize-winning entry in our 25th Anniversary Recipe Contest.
13 year old Elizabeth Popwell created this delicious prize winning salad. She said, "I love this salad because it has lots of flavors, sweet and spicy (the nuts give it the final touch!). I surprised my mom by creating this, because she said I was a growing girl and needed to start eating healthier. She said it was one of the best salads she ever ate� I was so proud of myself and she was proud of me too! P.S. It is also very colorful! Thank you." Thank you, Elizabeth, we loved it too!
Ingredients:
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