Sandra Bullock Spinach Salad is just as charming and charismatic as the actress who inspired it! The refreshing crispiness of the spinach leaves, topped with fluffy hard-boiled eggs and sweet-and-salty pecans, gives off that girl-next-door energy that we just love so much. A drizzle of your favorite balsamic vinaigrette adds a little bit of tang to create some generous flavor. All and all, Sandra Bullock Spinach Salad really is a gem!
Ingredients
- 1/2 cup whole pecans
- 1 tablespoon soy sauce
- 1 1/2 tablespoons maple syrup or sugar
- kosher salt, to taste
- 6 cups baby spinach leaves
- 2 hard-boiled eggs, chopped
- 1 shallot, thinly sliced
- 1/2 cup feta cheese, optional, crumbled
- balsamic vinaigrette, to taste
Directions
Step 1 –In a small, nonstick skillet over medium heat, add the pecans, the soy sauce, and the maple syrup and cook until it just starts to bubble.
Step 2 –Reduce the heat to low and simmer the pecan mixture, stirring occasionally, until the liquid has mostly evaporated, about 5-7 minutes.
Step 3 –Stir the pecan mixture continuously until the liquid has totally evaporated and the pecans start to stick together, about 1 minute.
Step 4 –Immediately transfer the skillet from the heat and pour the pecans onto a parchment-paper-lined baking sheet.
Step 5 –Sprinkle the pecans with the salt and let them cool, about 5 minutes.
Step 6 –Place the spinach on plates or bowls and top with the eggs, the pecans, the shallots, and the feta cheese.
Step 7 –Drizzle the salad with the dressing and serve.
