Strawberry Spinach Salad

Spinach and Strawberry Salad

5 oz baby spinach
8 med strawberries, sliced
Candied Pecans (recipe follows)

Rinse spinach well and place in serving bowl
Top with sliced strawberries and candied pecans.

Candied Pecans

My father-in-law showed me how to make these years ago. I love them as a salad topping. They're also fabulous on ice cream or just as a snack. The niece thinks I should just keep them around the house on principle.

1/2 cup pecan halves or chopped pecans
1/4 cup sugar (now, my f-i-l likes his with considerably more sugar, which is certainly an option. Play with it and see what you like)

Cover a cookie sheet or a plate with foil and spray lightly with non-stick cooking spray and set aside.
Place pecans and sugar in a non-stick skillet over medium heat.
You want enough sugar to cover the bottom of your skillet, but not so much that it buries the pecans.

Over med-low, heat the sugar until it begins to caramelize.
Stir frequently to avoid burning the pecans.

Once the sugar is completely caramelized it will be a gorgeous brown color that smells just amazing. Carefully scrape the pecans from the pan onto the foil and let cool.

When cool to the touch, break apart and sprinkle over salad.

Enjoy! And please don't be too hard on me for waiting so long between posts. :)