It’s Friday, so it’s time once again to feature one of our favorite recipes. Hope you enjoy!
1/2 cup pecans
2 tbsp olive oil
1 tbsp + 1 tsp white wine vinegar
1/2 tsp salt
1/2 tsp ground pepper
3 tbsp chopped red onion
2 large red or green pears, quartered, cored and cut into thin slices
1 bag (16 oz.) baby spinach
3 oz. feta cheese, crumbled
Toast the pecans in a non-stick skillet over medium heat, stirring often, for 3 to 4 minutes or until lightly brown. Let pecans cool on a plate. Whisk the oil, vinegar, honey, salt and pepper in a bowl, and set aside. In a salad bowl, add spinach, onions and pears. Pour the dressing over the salad and toss lightly. Sprinkle the feta cheese on the salad before serving.
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