Recipe courtesy of Beverly Gibbons
Blueberry and Toasted Pecan Salad
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 415
- Total Fat
- 42
- Saturated Fat
- 8
- Carbohydrates
- 10
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 3
- Cholesterol
- 15
- Sodium
- 34
- Total: 30 min
- Prep: 30 min
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.