Peppered Pecan, Spinach Salad With Pineapple & Chicken

• 2 bunches spinach, washed and stemmed
• 1 small white onion, sliced thin
• 1 ounce canned pineapple chunks in juice (reserve juice)
• 34 cup crumbled blue cheese
• 3 chicken breast halves, cooked and shredded
• 1 cup pecans
• 1 teaspoon salt
• 12 tablespoon course ground pepper
• 14 cup sugar
• 12 cup salad oil
• 14 cup balsamic vinegar
• 12 teaspoon salt
• 1 tablespoon pineapple juice

1. Make the pecans.
2. For the peppered pecans combine 1 teaspoon salt, 1/2 tablespoon ground pepper and 1/4 cup sugar.
3. Heat heavy skillet.
4. Add pecans and stir, heating one minutes.
5. Sprinkle half of the sugar/salt/pepper mixture into the skillet.
6. Stir one minutes.
7. Add the remaining sugar mixtures and continue to stir until melted.
8. Remove nuts and put onto oiled cookie sheet.
9. Let cool and package tightly.
10. Make the dressing.
11. Combine 1/2 cup salad oil, 1/4 cup balsamic vinegar, 1/2 teaspoon salt and 1 tablespoon pineapple juce.
12. Make the salad.
13. Combine spinach, onion, pineapple, blue cheese, and chicken
14. sprinkle with peppered pecans.
15. Combine with dressing.

bunches spinach, white onion, pineapple, blue cheese, chicken, pecans, salt, course ground pepper, sugar, salad oil, balsamic vinegar, salt, pineapple juice

Taken from www.food.com/recipe/peppered-pecan-spinach-salad-with-pineapple-chicken-238588 (may not work)