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.