Spinach, Arugula And Apple Salad With Soy Sauce Toasted Pecans

• 1 cup Pecan Halves
• 2 Tablespoons Butter, Melted
• 1 Tablespoon Lite Soy Sauce
• 5 ounces, weight Fresh Organic Baby Spinach And Arugula Salad Mix
• 1 whole Small Granny Smith Apple, Cored And Sliced
• 4 ounces, fluid Newman's Own Olive Oil And Vinegar Dressing
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Coarse Black Pepper
• 2 ounces, weight Parmesan Cheese, Shaved

1. Preheat oven 300 degrees F. In a small bowl, add pecans, butter, and soy sauce; toss well. Lift pecans out of the bowl with a slotted spoon and place on a foiled-lined sheet pan. Roast in the oven for 15 minutes, moving them around in the pan after 10 minutes. Remove from the pan and let cool.
2. Place the spinach, arugula, and apple in a large salad bowl and toss with vinaigrette dressing. Divide the salad among 2 serving plates, salt and pepper to taste, and garnish with shaved Parmesan and pecans. Serve immediately.

pecan halves, butter, soy sauce, arugula salad mix, apple, vinegar dressing, kosher salt, ubc, parmesan cheese

Taken from tastykitchen.com/recipes/salads/spinach-arugula-and-apple-salad-with-soy-sauce-toasted-pecans/ (may not work)