Kathy's Spinach Mango Salad with Candied Pecans

• • 6 cups washed baby spinach
  • 1 mango
  • s&p
• Candied Pecans:
• 1/4 cup brown sugar
• 1 T olive oil
• 1 T balsamic
• 1 cup pecan halves
• 
  
• Dressing:
• 5 T olive oil
• 2 T balsamic
• 1 clove garlic, minced
• 1 tsp soy sauce
• 1 tsp honey
• 1/4 tsp cinnamon
• 1/4 tsp salt
• pinch of cayenne pepper

Spray sheet of foil with nonstick spray. Stir sugar, 1 T oil and 1 T balsamic in heavy saucepan over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are covered, toasted, about 7 min. (Be careful it doesn't burn) Turn nuts onto greased foil. Using fork separate nuts and cool completely. Coating will harden. Set aside.

Take mango - peel, pit and cut into small pieces. Combine spinach, mango and cooled pecans in large bowl. Whisk together dressing ingredients and pour over salad. Season with s&p.

Other Options: You can add strawberries and freshly sliced parmesan cheese or use candied almonds.

Wisconsin Cauliflower Soup (like Zupa's)

Made this last night and took some over to our Lady-in-waiting Meghan. It's good, I'm having some for lunch.

2 Tbsps butter (1/4 stick)
1 medium onion, chopped
1/4 cup flour
1/2 tsp salt
2 cups milk (I used half & half)
1 can chicken broth (I used low sodium)
1 head (2 1/2 pounds) cauliflower, cut into fairly small pieces
1 tsp Dijon mustard
1 package (8 ounces) shredded sharp Cheddar cheese (about 2 cups)

In saucepan, melt butter over med heat. Add onion and cook until golden, about 10 min, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently.

Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes.

In blender (remove center part of blender cover to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth.

Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve w/ oyster crackers on top.