Spinach salad with shrimp and pecans and a spicy mustard dressing

February 19, 2013 § 3 Comments

On Saturday, a friend gifted us with a big bag of unshelled pecans from a tree in his yard.  The pecans this year are huge, and there are so many of them.  Dave and I got busy shelling them, and in all there were over 3 pounds of pecans. I’ve been thinking of recipes, and have banana bread and pecan pie on my mind…too bad Dave’s on a low-carb diet this week. So, instead of something sweet, I decided to try adding a few pecans to some of our favorite savory dishes.

GPP 02_18_2013bThe first pecan recipe we tried was a spinach salad with shrimp and a spicy honey mustard salad dressing.  I’m allergic to shellfish, and so had mine without the shrimp (which was equally delicious).  Meanwhile, Dave gave his salad with shrimp a thumbs-up.


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Spinach salad with shrimp and pecans

1 bunch spinach, washed with stems removed

1/2 pound boiled cold shrimp, peels and tails removed

1 green apple, cored and thinly sliced

2 carrots, peeled and sliced on the bias

1/2 cup grated mozzarella cheese

1/2-cup toasted pecans *

Spicy honey mustard salad dressing (recipe below)

Arrange the spinach on plates or individual bowls.  Top with the shrimp, apple, carrots, mozzarella cheese, and the pecans.  Serve with spicy honey mustard salad dressing (recipe below).  Serves 4.

GPP_02_19_2013a

Spicy honey mustard salad dressing

1/2 cup olive oil

4 tablespoons spicy hot and sweet mustard (see recipe here, or just buy hot honey mustard at the store)

1 tablespoon honey or sugar

pinch red pepper flakes

1/2 teaspoon freshly ground black pepper

Whisk together all ingredients, and pour over salad.  This makes just enough for a large tossed salad, or the recipe above.

*to toast pecans, heat them on a sheet of aluminum foil in a 325-degree Fahrenheit oven for ~7 minutes.

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