Vegan Wilted Spinach Salad with Caramelized Pecans

First, prepare the pecans:
1 cup pecans
1 cup sugar
1/2 cup water

Mix the sugar and water in a skillet on the stove. Add the pecans and turn the heat to high. Cook over high heat, stirring constantly, until there's practically no liquid caramel left that isn't clinging to the pecans (about 10 minutes). Turn out the pecans onto a plate that has been sprayed with
non-stick cooking spray to cool. Break apart into small chunks when it's cool enough to handle.

Now, the salad:
1 cup sliced fresh mushrooms
1/2 medium onion, cut into small strips
1 large fresh bunch spinach, cleaned, stemmed, and chopped
1 tbsp olive oil
1/4 cup (or so) vinaigrette, fat-free is okay

Heat the oil and vinaigrette over medium heat in a large skillet. Add the onions and cook until semi-clear.  Add the mushrooms and saute until they have expelled all their liquid and most of the liquid has evaporated.  Add the spinach and toss the combination for about 15 seconds, just long enough
to wilt most of the greens. Turn out of the skillet into your serving dish or onto individual plates; garnish liberally with caramelized pecans.

I developed this recipie when I was on a wacky allergy-free diet. It contains no gluten, egg, dairy, soy, corn, potato, peanuts or citrus...at least assuming you choose your vinaigrette carefully. The allergy-free diet didn't end up improving my health, but I still make this recipe 'cause it's pretty yummy.

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