Recipe courtesy of Beverly Gibbons
Blueberry and Toasted Pecan Salad
- Total: 30 min
- Prep: 30 min
- Yield: 4 servings
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.
