Spinach Salad with Mango and Candied Pecans

• Nonstick vegetable oil spray
• 1/4 cup (packed) golden brown sugar
• 6 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 cup pecan halves
• 1 6-ounce bag baby spinach leaves
• 1 large mango, peeled, pitted, cut into thin wedges

1. Spray sheet of foil with nonstick spray.
2. Stir sugar, 1 tablespoon oil and 1 tablespoon vinegar in heavy medium skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes.
3. Mix in pecans.
4. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes.
5. Turn nuts out onto prepared foil.
6. Using fork, separate nuts and cool completely (coating will harden).
7. Combine spinach, mango and cooled pecans in large bowl.
8. Whisk remaining 5 tablespoons oil and 2 tablespoons vinegar in small bowl to blend.
9. Season dressing with salt and pepper.
10. Toss salad with enough dressing to coat.

vegetable oil spray, golden brown sugar, olive oil, balsamic vinegar, pecan halves, baby spinach leaves, mango

Taken from www.epicurious.com/recipes/food/views/spinach-salad-with-mango-and-candied-pecans-103248 (may not work)