Mango and Spinach Salad

Well, this started out as a recipe I found online, but I've made a few adjustments to make it my own. This one's for our very good friends, D & T. Finally you have the recipe!!

1 box fresh spinach, washed and stemmed

`1 large ripe mango, peeled and cubed

1/2 c. candied pecans (see recipe below)

1/2 c. feta cheese

1/2 c. chopped cilantro (optional)
1 ripe avacado, peeled and cubed (optional)
2 green onions (optional)

Toss above ingredients together. Serve with dressing. Mmm-mmmm. Good.

Dressing:

1/3 c. EVOO

4 T. Balsamic Vinegar

1-2 t. honey, stevia or sweetener of your choice

1 T.  italian seasoning
Pinch salt and pepper

Candied Pecans:

1/2 c. pecans
1 Tbsp. Maple Syrup

2 T. Panela Unrefined Cane Sugar, maple syrup or sugar of your choice

1/4 t. salt

Toast nuts in dry frypan over med. low heat for about 30 seconds, stirring constantly. Add other ingredients and stir occassionally until sugar mixture is melted and sticking to the pecans. Remove from pan and cool on an oiled tinfoil.