← All recipes

🥗 Young Spinach Salad with Spicy Pecans

617 kcal · 30 min · 4 servings

Young Spinach Salad with Spicy Pecans Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the king oyster mushrooms thoroughly. Cut them into large pieces or leave them whole, depending on their size.
  2. 2. Wash the radishes and slice them thinly.
  3. 3. Wash the apple. Cut it into quarters and remove the core.
  4. 4. Cut the apple quarters into small, stick-shaped pieces.
  5. 5. Wash the young spinach thoroughly.
  6. 6. Spin the spinach dry so that it is not wet.
  7. 7. Wash the chili pepper.
  8. 8. Cut the chili pepper in half lengthwise.
  9. 9. Remove the seeds and the white pith from the chili.
  10. 10. Mince the chili very finely.
  11. 11. Heat two tablespoons of oil in a pan over high heat.
  12. 12. Add the mushrooms to the hot pan.
  13. 13. Fry the mushrooms for one to two minutes.
  14. 14. Remove the pan from the heat source immediately.
  15. 15. Season the mushrooms with salt and pepper.
  16. 16. Add the butter, sugar, and chopped chili to the same pan.
  17. 17. Melt the ingredients while stirring.
  18. 18. Add the pecans to the pan.
  19. 19. Toss the nuts in the sweet and spicy mixture.
  20. 20. Caramelize the nuts lightly.
  21. 21. Remove the nuts from the pan.
  22. 22. Let the nuts cool down completely.
  23. 23. Add all prepared salad ingredients to a large bowl.
  24. 24. Toss the ingredients together gently.
  25. 25. Distribute the salad onto plates or bowls.
  26. 26. Add the remaining oil to a small bowl.
  27. 27. Add the vinegar.
  28. 28. Add the lemon juice.
  29. 29. Add two to three tablespoons of water.
  30. 30. Add the mustard.
  31. 31. Whisk the dressing ingredients well together.
  32. 32. Season the dressing with salt and pepper to taste.
  33. 33. Drizzle the dressing over the salad.
  34. 34. Serve the salad immediately.

Nutrition per serving