Ingredients

For spiced pecans:

• 1 cup pecans
• 1 egg white
• 3/4 teaspoon vanilla
• 1 cup sugar
• 1 tablespoon water

For dressing:

• 2 cups Newman’s Lowfat Raspberry Walnut Dressing
• 1-2 teaspoons Red Wine Vinegar (or to desired taste)

For salad:

• 6 cups fresh spinach, washed and dried
• 2 cups strawberries, sliced (or any fruit desired for color)
• 3/4 cup red onion, thinly sliced
• 1 cup chopped bacon

Directions

Preheat oven to 400 degrees.  Line a cookie sheet with aluminum foil (make sure cookie sheet has edges so grease will not drip).  Lay the bacon strips out on top of foil and bake in oven for 10-15 minutes (depending on desired crispiness). Once bacon has cooled, chop it up into small pieces, cover and set aside.

While the bacon is cooking, start working on your pecans. Beat egg white until very frothy, but not stiff. Add remaining ingredients, excluding pecans. Now add pecans and mix to coat. Spread pecans on baking sheet in single layer and bake in a preheated 200 degree oven for 45 minutes, turning every 15 minutes.

For the dressing, mix Raspberry Walnut dressing and red wine vinegar together. Now toss the red onion, bacon, spinach and strawberries together. Toss dressing with salad just before serving, sprinkle dressed salad with pecans.

Most importantly, ENJOY!

Camberley