spinach-salad-with-mango-and-candied-pecans-103248.json

{
    "directions": [
        "Spray sheet of foil with nonstick spray. 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. Mix in pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes. Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely (coating will harden).",
        "Combine spinach, mango and cooled pecans in large bowl. Whisk remaining 5 tablespoons oil and 2 tablespoons vinegar in small bowl to blend. Season dressing with salt and pepper. Toss salad with enough dressing to coat."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Fruit",
        "Leafy Green",
        "Nut",
        "Side",
        "Quick & Easy",
        "Mango",
        "Pecan",
        "Spinach",
        "Spring",
        "San Francisco",
        "California",
        "Vegan",
        "Vegetarian",
        "Pescatarian",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Spinach Salad with Mango and Candied Pecans",
    "url": "http://www.epicurious.com/recipes/food/views/spinach-salad-with-mango-and-candied-pecans-103248"
}