Categories: Salad- slaw- salad dressing

Ingredients

• 1 (14 1/2 oz.) can chicken broth
• 1 cup quick-cooking grits
• 2 cups (8oz.) shredded Cheddar cheese, divided
• 1/2 cup pecan pieces
• 7 cups shredded fresh spinach
• 4 bacon slices, cooked and crumbled
• 1/4 cup Italian vinaigrette

Directions

1. Bring broth to a boil in a medium saucepan. Gradually stir in grits. Cook, stirring often, 4 to 5 minutes. Add 1 1/2 cups cheese, and stir until melted. Pour into a lightly greased 8-inch square pan. Chill. Cut grits into 8 triangles; cut each triangle horizontally in half.
2. melt butter in a large skillet over medium-high heat. Add pecans, and cook, stirring often, 2 minutes or until toasted. Remove from skillet with a slotted spoon.
3. Cook grit cakes in skillet over medium-high heat 2 minute on each side or until lightly browned.
4. Toss pecans, spinach, bacon, and remaining 1/2 cup cheese with vinaigrette. Place 1 grit cake on each of 4 individual plates. Top each with 1/4 cup spinach mixture. Repeat procedure 3 times. Serve immediately.

5. Can use Paul Newman’s oil and vinegar dressing for vinaigrette, or your choice.

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