Every Tuesday night, 4 of us girls get together and watch Biggest Loser/American Idol/Dancing with the Stars/whatever and paint and laugh and talk and eat. This is what we had tonight, and it was, as Elaine says, "slap your mama good". Yes ma'am.
PEPPERED PECAN AND SPINACH SALAD WITH PINEAPPLE AND CHICKEN
2 bunches spinach, washed and stemmed
1 sm. white onion, sliced thin
1 can pineapple chunks in juice (drained well but reserve juice)
3/4 c. crumbled blue cheese (4 oz. pack)
3 halves chicken breasts, cooked and shredded
1 c. pecans
1 tsp. salt
1/2 tbsp. course ground pepper
1/4 c. sugar
Combine seasoning. Stir to blend. Heat heavy skillet and add pecans and stir, heating 1 minute. Sprinkle 1/2 of the sugar mix on pecans and stir for 1 minute. While cooking, add remaining sugar mixture and continue to stir until melted. Remove nuts and immediately place on pre-oiled cookie sheet. Cool and package tightly. Refrigerate.
1/4 c. salad oil (sunflower oil)
1/4 c. Balsamic vinegar
1/2 tsp. salt
1 tbsp. pineapple juice
Combine all ingredients at serving time. Mix all and toss well.
I did not have the blue cheese or pecans on mine (because of my food plan), and it was still delish. I tasted the peppered pecans, and they were to die for. They would have been fabulous mixed into the salad.
Try this for a ladies' lunch or a fancy pot luck selection. It's that good.