Resolution to keep: Eat more salad

I try to hit the salad bar consistently after the holidays as my pants continue to get tighter but my appetite won't shrink.

Iceberg can get a little boring though, so I mix a variety of different healthy options in with my greens.

Lately I've been devouring spinach + strawberries + blue cheese + chopped walnuts with a light raspberry vinaigrette of some sort.

This recipe from Holly Clegg's latest cookbook, Gulf Coast Favorites, takes spinach up another notch. Clegg worked with America's Wetland Foundation on this book, and a portion of the proceeds from sales will go to the Foundation and support their ongoing efforts of protecting America's Gulf Coast and wetlands. Pretty good deal.

With only 77 calories per serving, this salad serves up great flavor and the prosciutto and spinach are perfectly filling.

Spinach Salad with Candied Spicy Pecans
Ingredients
2 (6-ounce) packages fresh baby spinach
2 peaches or nectarines, sliced (or kiwi, berries, or any seasonal fruit....I used oranges!)
3 ounces thinly sliced prosciutto, coarsely chopped
Citrus Vinaigrette (recipe below)
Candied Spicy Pecans

Directions
1.) In a salad bowl, combine all ingredients and toss with Citrus Vinaigrette.
2.) Sprinkle with Candied Spicy Pecans. Serve immediately.

CITRUS VINAIGRETTE
Ingredients
1/4 cup chopped red onion
3 tablespoons balsamic vinegar
2 tablespoons orange juice
1 teaspoon sugar
1 teaspoon lemon juice
1 tablespoon Dijon mustard
2 teaspoons canola oil
Salt and pepper to taste

Directions
1.) In a small bowl, whisk together all ingredients.

CANDIED SPICY PECANS
Ingredients
1/4 cup confectioners sugar
1/4 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne
Salt to taste
1/3 cup pecan halves, rinsed, drained

Directions
1.) Preheat oven to 350 degrees. Coat a baking sheet with nonstick cooking spray.
2.) In a small bowl, combine all ingredients, except pecans.
3.) Add pecans, tossing to coat well. Transfer pecans to prepared pan and bake for 10-12 minutes, stirring occasionally.
4.) Remove from oven and immediately scrape sugar mixture and pecans onto a plate to cool. Coarsely chop before serving.