Saba's Recipes


Baby Spinach Salad

with Cranberry Crusted Goats Cheese, Candied Pecans, and Honey Balsamic Dressing
1 Bag of Baby Spinach (8 oz)
1 Cup of Candied Pecans
½ Cup of Dried Cranberries
1 small Log of Goat’s Cheese (12 0z)
Candied Pecans
½ an Egg White
1/4 Cup Packed Brown Sugar
1 Dash Vanilla Extract
2 Cups Pecans (reserve one cup for Optional Garnish or snack)
Honey Balsamic Vinaigrette
½ Cup of Extra-Virgin 
¼ cup Balsamic Vinegar
2 TBL Honey
½ tsp Salt
½ tsp fresh Ground Pepper
Method: Candied Pecans
1. Preheat oven to 135 C. Line a cookie sheet with wax paper. Spray the wax paper with cooking spray.
2. Beat egg white until stiff. Add brown sugar and vanilla. Stir until smooth. Mix in pecans and stir until coated. Pour the nuts onto the prepared cookie sheet. 
3. Bake until browned, approximately 10 to 15 minutes.
Method: Honey Balsamic Vinaigrette
1. Combine all ingredients in a small bowl; stir well with a wire whisk
Method: Salad
1. Empty the Spinach out of the bag into a large mixing bowl.  Next take the Dried Cranberries and chop them very finely and place into a shallow bowl.  Now take the Goat’s Cheese log, and slice into ½ inch disk.  Now roll the Goat’s Cheese disks into the cranberries until well coated.   
2. Now Pour half the dressing onto the Spinach leaves and mix thoroughly. Reserve the other half for future use.   Transfer the mixture into a decorative serving bowl, sprinkle with the Candied Pecans and Cranberry Crusted Goat’s Cheese and enjoy! 
Photographer: Altamash Urooj
As seen in Mojeh Magazine, Nov/Dec 2011, Issue 5