Blueberry and Toasted Pecan Salad

Recipe courtesy of Beverly Gibbons

Show: Cooking Live

Episode: America's Best Fourth of July: Salads

Blueberry and Toasted Pecan Salad

Name: Blueberry and Toasted Pecan Salad
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: american
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; 1/2 cup extra virgin olive oil; 3 tablespoons good quality balsamic vinegar

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Total: 30 min

Prep: 30 min

Yield: 4 servings

Total: 30 min

Prep: 30 min

Yield: 4 servings

Ingredients

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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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Show: Cooking Live

Episode: America's Best Fourth of July: Salads

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Blueberry and Toasted Pecan Salad

Balsamic vinaigrette:

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