Ingredients
- 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
Directions
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.
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By runninglegs911_...
Burnsville, 63
on July 23, 2009
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My fiance and I loved this salad. We just tweaked it a little. To the vinaigrette add a little brown sugar as well as a little grinded black pepper I LOVED the butter on the nuts with blueberry combination. I only had sliced almonds so I buttered those instead.
I did add a little flavored mozzarella cheese. And I had a spinach substitute because that's what I'm growing in my garden called arugula, it has a spiciness to it. Amazing I could eat this salad it all day. I'm definitely making this for guests.
By epuglia_4700363
Hamburg, PA
on August 04, 2007
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My family really liked the blueberry/pecan combination. We even added cubes of mild cheese. We did not like the dressing at all. Preferred a store bought fruit vinaigrette instead.
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