1 bag baby spinach
4 frozen precooked buffalo strips,warmed and cut into pieces
1/2 c crispy bacon broken into small pieces
5 strawberries, sliced
1/2 c candied pecan bits *
1 c freshly diced tomatoes
1/4 c crumbled feta cheese
1/8 c parmesan cheese
Toss together and drizzle with poppyseed dressing. Loaded with flavor!
* Candied pecans
1 egg white
1 tablespoon water
1 pound pecan halves
1/2 cup white sugar
1/2 c brown sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
Preheat oven to 250 degrees. Grease baking sheet. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and bake them in the sugar mixture for 1 hour. Stir every 15 minutes. Don’t overcook. (These keep very well in the freezer and I use them for both salad and dessert toppings)
