The first time Nana had this salad, she was a guest in Gigi’s home more than thirty years ago. Due to the abundance of spinach in our garden each year, Nana began making it herself. Now it is a go-to for family gatherings, and we are appreciative as there is something for everyone in it from avocadoes to candied nuts. It does have a custom dressing, but Nana has served it with her basil dressing as well. Although the recipe doesn’t call for it, Nana has been known to add cubed mozzarella and purple onions at times.
Ingredients
Candied Pecans
- 6 tablespoons sugar
- 2/3 cup pecan
- 2/3 cup almonds
Dressing
- ½ teaspoon salt
- ½ teaspoon pepper
- 1/3 cup vegetable oil
- 1 tablespoon parsley, finely chopped
- 2 tablespoons sugar
- 2 tablespoons white wine vinegar
Salad
- 10 ounces of fresh baby spinach
- 1 cup pink grapefruit pieces*
- 1 cup orange pieces*
- 1 avocado, large chunks
Instructions
Candied Nuts
- Heat sugar in a skillet just enough to melt then stir in nuts until coated.
- Drop onto wax paper to cool making small bite-sized clusters.
Dressing
- Combine dressing ingredients and refrigerate.
- You can dress your salad right before serving.
Salad
- Combine salad ingredients and candied nuts and toss
- Add dressing and stir to coat. (Don’t dress it too early. It will cause the spinach to wilt.)
*Nana often uses jars of grapefruit and oranges from the refrigerator section at the local grocery store.
“O taste and see that the LORD is good: blessed is the man that trusteth in him.”
Psalm 34:8
