Scraps and Snippets ~ Raspberry Sugared Pecan Spinach Salad Recipe

Raspberry Sugared Pecan Spinach Salad

Serves 4-8 depending on whether side or meal and how hungry folks are. 

Spinach leaves dusted with finely chopped red onions, sugared pecans and whole raspberries.

To sugar pecans toss about a cup of pecan pieces in a skillet. Heat them until they begin to warm and become fragrant. Toss in 2-3 TBSP of sugar and stir, shake or toss until the sugar coats the pecans. Take off heat and let cool. 

Salad:

4-5 handfuls spinach leaves

1/2 a purple onion fine dice

1 Cup sugared pecans

1 Cup raspberries

Dressing (This is bright, brilliant pink) Makes about 1 1/2 cups. Store leftovers in the fridge.

1 and ½ cups raspberries (frozen or smooshed ones work great!)

1/8 to ¼ cup of lemon juice (to taste)

1 tsp spicy mustard (or to taste)

2 tsp agave syrup (or to taste if you want sweeter, add more)

Whir the dressing ingredients in high speed blender (or food processor) until all incorporated and smooth.