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Recipe courtesy of Old Town Pizza

Show: Rachael Ray's Tasty Travels

Episode: Portland, OR

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Total:: 20 min
Prep:: 10 min
Cook:: 10 min

Yield:: 2 servings

Level:: Intermediate

Ingredients

2 tablespoons butter
2 tablespoons sugar
1/4 cup pecans, halved
1/2-ounce prosciutto, thinly sliced
4 ounces spinach, stemmed, washed, and dried
2 tablespoons dried cranberries
1/4 cup your favorite salad dressing (recommended: Honey Dijon)
2 tablespoons feta cheese, crumbled

Directions

Preheat oven to 400 degrees F.

Melt butter in a small saute pan over medium heat and add the sugar. Stir until sugar is melted and remove from heat. Stir in the pecans and transfer the mixture to a baking sheet. Bake for about 5 minutes until toasted. Lay the prosciutto slices on another baking sheet and bake for 2 to 3 minutes until the prosciutto is crispy. In a large salad bowl, place the spinach, candied pecans, cranberries, and prosciutto. Toss with the dressing and garnish with crumbled feta.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Name: Spinach Salad Recipe
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 servings
Ingredients: 2 tablespoons butter; 2 tablespoons sugar; 1/4 cup pecans, halved; 1/2-ounce prosciutto, thinly sliced; 4 ounces spinach, stemmed, washed, and dried; 2 tablespoons dried cranberries; 1/4 cup your favorite salad dressing (recommended: Honey Dijon); 2 tablespoons feta cheese, crumbled