Hot Spinach Salad

Baby spinach is tossed with thin rings of red onion, toasted pecans and crumbled blue cheese and drizzled with a slightly sweet, warm, garlic-infused balsamic vinaigrette.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 457 Calories

Ingredients

• ½ teaspoon ground black pepper
• 1 clove garlic, crushed
• 1 red onion, thinly sliced
• ⅔ cup olive oil
• 2 teaspoons molasses
• 2 (10 ounce) packages baby spinach, rinsed and dried
• 1 ½ cups toasted, chopped pecans
• 8 ounces crumbled blue cheese
• 1 ½ cups balsamic vinegar

Recipe Instructions

Step 1

In a large bowl, arrange spinach and red onion slices and top with toasted pecans and crumbled blue cheese.

Step 2

In a small saucepan, warm the garlic in the olive oil to allow its flavor to diffuse into the oil. Then add molasses, vinegar and pepper. Whisking constantly, bring almost to a boil, remove from heat and cool until just warm. Pour into a shakeable container, shake and pour over salad. Serve immediately.