1/2 cup pecans
1/2 cup kibble – cooked and cooled
2 cups baby spinach
1/4 red onion, sliced
1 chilli, finely sliced
1 nectarine, sliced
Dressing
2 tspn Dijon mustard
6 tspns olive oil
4 tspns apple cider vinegar
Method
Toast pecans in a dry pan until fragrant.
In a bowl put baby spinach leaves, red onion, chilli, kibble, nectarine and pecans.
Mix all of the dressing ingredients and drizzle over salad.
