- Number of Servings
- 12
- Ingredients
- Pecans
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- ¼ cup powdered sugar
- ½ tsp. salt
- ¼ tsp. ground allspice
- 1/8 tsp. ground nutmeg
- 1/8 tsp. ground red pepper
- 1/3 cup pecan halves
- nonstick cooking spray
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Vinaigrette
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- 3 tbsp. finely chopped shallots
- 3 tbsp. balsamic vinegar
- 1 tsp. sugar
- 2 tsp. fresh lemon juice
- 2 tsp. extra-virgin olive oil
- 1 tsp. Dijon mustard
- ¾ tsp. salt
- ½ tsp. freshly ground black pepper
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Salad
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- ¾ cup very thin slices prosciutto, coarsely chopped (about 2 oz.)
- 2 (6 oz.) packages fresh baby spinach (about 12 cups)
- 2 nectarines, cut into ¼-inch wedges (about ¾ lb.)
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- Instructions
- Preheat oven to 350° F. To prepare pecans, first combine powdered sugar, salt, allspice, nutmeg and red pepper in a small bowl. Rinse pecans with cold water and drain—do not allow the pecans to dry. Add pecans to the sugar mixture and toss well to coat. Arrange the pecan mixture on a jellyroll pan coated with nonstick cooking spray. Bake at 350° F for 10 minutes, stirring occasionally. Coarsely chop pecans and set aside.
To prepare vinaigrette, combine the shallots, balsamic vinegar, sugar, lemon juice, extra-virgin olive oil, Dijon mustard, salt and black pepper in a small bowl, stirring with a whisk until blended. To prepare salad, heat a large nonstick skillet coated with nonstick cooking spray over medium-high heat. Add prosciutto and sauté for 5 minutes or until crisp. Chop finely. Combine spinach, nectarines and dressing in a large bowl and toss gently to coat. Sprinkle with the pecans and prosciutto. - Nutrition Information
- 75 calories; 4g fat (45% calories from fat); 2.7g protein; 8.2g carbohydrate; 1.5g fiber; 4mg cholesterol; 369mg sodium