Saturday, June 6, 2009
Warm Tomato Spinach Salad
1/4 cup sugar
1/2 cup pecan pieces
4 tomatoes, cut into thin wedges
1/2 cup balsamic vinaigrette dressing
6 oz. baby spinach leaves
4 oz. Neufchatel cheese, cut into small cubes
1 small red onion, cut into wedges
Line shallow pan with foil; set aside. Spread sugar onto bottom of small nonstick skillet; top with nuts. Cook on medium-low heat 5 minutes. Tilt skillet to evenly distribute sugar as necessary.
Stir until nuts are evenly coated. Immediately spread into the prepared pan. Cool completely.
Microwave tomatoes and dressing on high for 3 minutes. (Stir 1/2 way through)
Cover platter with spinach; top with tomato mixture, neufchatel cheese, onions, and nuts. Toss lightly before serving.
Shelby's Pepperoni Pasta Salad
Heidi's Orzo and Corn Off the Cob Salad
Katie's Southwestern Chicken Salad