Spinach Salad with Mango and Candied Pecans

Nonstick vegetable oil spray
1/4 cup (packed) golden brown sugar
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 cup pecan halves
1 6-ounce bag baby spinach leaves
1 large mango, peeled, pitted, cut into thin wedges

Spray sheet of foil with nonstick spray. 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. Mix in pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes. Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely (coating will harden).

Combine spinach, mango and cooled pecans in large bowl. Whisk remaining 5 tablespoons oil and 2 tablespoons vinegar in small bowl to blend. Season dressing with salt and pepper. Toss salad with enough dressing to coat.

Serves: 6

Source: unknown

Prepared by: Margo for the April 2011 meeting.