I made this salad for my daughter's A Very Hungry Caterpillar Birthday Party, which my preggo friend attended and fell in love with. So, I had to include it in menu for her baby shower. It really is good!
Recipe from The Food Charlatan
What you need:
2 cloves garlic (minced)
1/3 cup olive oil
1/3 cup white wine vinegar
1 TBsp sugar
1/2 tsp salt
pepper to taste
1/4 tsp dry mustard
2 TBsp unsalted butter
1 cup pecan halves
2 Tbsp brown sugar
10-13 oz baby spinach (washed and dried)
1 pineapple (chopped into bite-size pieces)
6 oz feta cheese
How to make it:
Combine all the dressing ingredients in a mason jar or plasticware.
Shake vigorously and set aside.
In a small pan, heat the butter over medium-high heat.
When hot, add the pecans and stir to coat.
Add the brown sugar and stir again.
Stir occasionally until the sugar starts to caramelize, about 2-5 minutes.
Pour onto a wax paper lined cookie sheet to cool.
In a large bowl add the spinach, pineapple, and feta.
Toss to combine.
Sprinkle the top with cooled pecans and serve with the dressing.