Peppered Pecan, Spinach Salad With Pineapple & Chicken

Total Time: 360 hrs Preparation Time: 360 hrs

Ingredients

• Servings: 6
• 2 bunches spinach, washed and stemmed
• 1 small onion, sliced thin
• 1 ounce canned pineapple chunks in juice (reserve juice)
• 3/4 cup crumbled blue cheese
• 3 chicken breast halves, cooked and shredded
• 1 cup pecans
• 1 teaspoon salt
• 1/2 tablespoon course ground pepper
• 1/4 cup sugar
• 1/2 cup salad oil
• 1/4 cup balsamic vinegar
• 1/2 teaspoon salt
• 1 tablespoon pineapple juice

Recipe

• 1 make the pecans.
• 2 for the peppered pecans combine 1 teaspoon salt, 1/2 tablespoon ground pepper and 1/4 cup sugar.
• 3 heat heavy skillet.
• 4 add pecans and stir, heating one minutes.
• 5 sprinkle half of the sugar/salt/pepper mixture into the skillet. stir one minutes. add the remaining sugar mixtures and continue to stir until melted.
• 6 remove nuts and put onto oiled cookie sheet.
• 7 let cool and package tightly.
• 8 make the dressing.
• 9 combine 1/2 cup salad oil, 1/4 cup balsamic vinegar, 1/2 teaspoon salt and 1 tablespoon pineapple juce.
• 10 make the salad.
• 11 combine spinach, onion, pineapple, blue cheese, and chicken
• 12 sprinkle with peppered pecans.
• 13 combine with dressing.