Blueberry and Toasted Pecan Salad
- 1/2 cup pecan halves
- 2 tablespoons butter, melted
- 1 cup fresh blueberries
- 5 cups fresh spinach leaves or green leaf, rinsed and dried
- Balsamic vinaigrette:
- 1/2 cup extra virgin olive oil
- 3 tablespoons good quality balsamic vinegar
Coat pecan halves with melted butter and toast in a preheated 350 degree oven about 15 minutes, cool. In a large bowl, toss pecan halves, fresh blueberries, and spinach.
To make vinaigrette, whisk together olive oil and balsamic vinegar.
Drizzle salad with the vinaigrette and serve immediately.
Recipe courtesy of Beverly Gibbons
Recipe courtesy of Food Network Kitchen