Servings: 6
baby spinach, rinsed and dried
red onion, thinly sliced
toasted, chopped pecans
crumbled blue cheese
balsamic vinegar
garlic, crushed
ground black pepper
olive oil
Hot Spinach Salad
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  1. In a large bowl, arrange spinach and red onion slices and top with toasted pecans and crumbled blue cheese.
  2. In a small saucepan, warm the garlic in the olive oil to allow its flavor to diffuse into the oil. Then add molasses, vinegar and pepper. Whisking constantly, bring almost to a boil, remove from heat and cool until just warm. Pour into a shakeable container, shake and pour over salad. Serve immediately.