Spinach Salad with Mango and Candied Pecans

1. 1

   Spray sheet of foil with nonstick spray.

2. 2

   Stir sugar, 1 tablespoon oil and 1 tablespoon vinegar in heavy medium skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes.

3. 3

   Mix in pecans.

4. 4

   Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes.

5. 5

   Turn nuts out onto prepared foil.

6. 6

   Using fork, separate nuts and cool completely (coating will harden).

7. 7

   Combine spinach, mango and cooled pecans in large bowl.

8. 8

   Whisk remaining 5 tablespoons oil and 2 tablespoons vinegar in small bowl to blend.

9. 9

   Season dressing with salt and pepper.

10. 10

    Toss salad with enough dressing to coat.

* Per serving · 4 servings · Values may vary.

No additional tips available.