Ingredients

• Nonstick vegetable oil spray
• 1/4 cup (packed) golden brown sugar
• 6 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 cup pecan halves
• 1 6-ounce bag baby spinach leaves
• 1 large mango, peeled, pitted, cut into thin wedges

Instructions

1. Spray sheet of foil with nonstick spray. Stir sugar, 1 tablespoon oil and 1 tablespoon vinegar in heavy medium skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes. Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely (coating will harden).
2. Combine spinach, mango and cooled pecans in large bowl. Whisk remaining 5 tablespoons oil and 2 tablespoons vinegar in small bowl to blend. Season dressing with salt and pepper. Toss salad with enough dressing to coat.