Strawberry Spinach Salad with Sweet Basil Sausage Recipe
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9 ounces prewashed baby spinach leaves
8 ounces strawberries - fresh, washed and sliced
1 sweet red onion - sliced
16 ounces Sweet basil sausage - grilled and sliced
1/4 cup dark brown sugar - packed
1 tablespoon butter
1 tablespoon water
1/2 teaspoon cinnamon
dash of salt
1 cup pecan pieces
BALSAMIC RED WINE DRESSING:
1/2 cup balsamic vinegar
1/2 cup Red Cooking Wine
1/2 cup canola oil
1/3 cup sugar
1/2 teaspoon salt
For pecans, ring sugar, butter, water, salt and cinnamon to boil in small sauce pan.
Add pecans and coat with glazing.
Continue boiling for 2-3 minutes.
Spread on cookie sheet to cool. They should be crunchy.
For dressing, bring wine to a boil and cook for 1 minute, remove from heat.
Add vinegar, sugar and salt, stir until sugar is dissolved.
Add oil and stir vigorously or shake well.
Toss spinach, strawberries, onion and warm sausage with dressing.
Sprinkle each plated serving with 1/4 cup pecans.
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