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SPINACH SALAD WITH ROASTED PECANS AND RED ONION

Serves 8.

2 10-oz packages fresh spinach leaves, cleaned and torn
1/2 red onion, peeled and thinly sliced
1/2 cup pecan halves, coarsely chopped, toasted *
Salt and freshly ground pepper, to taste
1/3 cup olive oil
4 tablespoons cider vinegar 
 

Cooking Directions
In large shallow bowl, toss together spinach leaves, onion and pecans.

Season salad with salt and pepper, toss; drizzle olive oil over and toss; add vinegar and toss again.

Portion onto individual salad plates to serve.

*Toast pecans in 350 degrees F. oven in a shallow pan, such as a cookie sheet, for 8-10 minutes, until lightly browned. Remove and let cool.

Serving Suggestions
Toasted pecans add a nutty crunch to this simple salad
 

Nutrition Facts
Calories 149 calories; Protein 3 grams; Fat 15 grams; Sodium 56 milligrams; Cholesterol 0 milligrams; Saturated Fat 2 grams; Carbohydrates 5 grams; Fiber 3 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com