Tuesday, December 16, 2008

Spinach Salad

I think this is a nice holiday salad... I love the green color of the spinach, and there's just the right amount of sweetness!

Spinach, torn into pieces
Mandarin oranges
Parmesan cheese
Roasted pecans (see instructions below)
Brianna brand poppyseed dressing

To Roast Pecans: Chop pecans. Put brown sugar in small fry pan. Add pecans. Cook over medium heat (careful, they can burn) for approximately 1-2 minutes. Spread pecans on wax paper to dry. Use approximately even amounts of pecans and brown sugar.

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Happy Cooking!