Spinach Salad

Pecans, .5 cup, halves (remove)
Granulated Sugar, .25 cup (remove)
Olive Oil, 2 tbsp (remove)
Cider Vinegar, 1.33 tbsp (remove)
Honey, 1 tbsp (remove)
Salt, .5 tsp (remove)
Pepper, black, .5 tsp (remove)
Onions, raw, 3 tbsp chopped (remove)
Pears, fresh, 1 cup slices (remove)
Cranberries, dried, sweetened (craisins), 0.25 cup (remove)
Spinach, fresh, .6 package (10 oz) (remove)
*Athenos Reduced Fat Feta Cheese, 3 oz (remove)
Shrimp, cooked, 12 oz (remove)
Avocados, California (Haas), 1 fruit without skin and seeds (remove)

Place the pecans and sugar in a pan and toast over medium heat until the sugar melts and is caramelized to the pecans, place on a plate to allow to cool (put in freezer if you would like). In a slad bowl, combine the olive oil, vinegar (white wine works too if you would like), honey, salt, and pepper, whisk until mixed. Stir in the onions, pears, and craisins, then add the spinach and toss to mix. Divide amongst four plates and top with the caramelized pecans, feta cheese, avocado and shrimp. Yummy!!

Number of Servings: 4

Recipe submitted by SparkPeople user ANICKY81.