Spinach salad with warm brown butter dressing

2.0 oz Romano Cheese
4.0 tbsp Butter, unsalted
0.25 cup, slivered Almonds
1.0 tsp Grey Poupon Dijon Mustard
1.0 tbsp Balsamic Vinegar
5.0 cup Baby Spinach (raw)
1.0 tsp Splenda

In a large bowl, toss the spinach with the cheese, pecans, and pickled onion. Heat the butter in a small saucepan or skillet over medium heat. Once the butter has melted, begin whisking and continue cooking until it becomes light brown and smells nutty, about 3 minutes. Remove from heat and whisk in the mustard, honey, and vinegar until emulsified. Drizzle the warm dressing over the salad, toss to combine, and serve immediately. Serving Size: 4 servings

Number of Servings: 4.0

Recipe submitted by SparkPeople user BRATSSCRAPPY.