Blueberry And Toasted Pecan Salad
By á-174942
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Ingredients
- BALSAMIC VINAIGRETTE:
- 1/2 cup pecan halves
- 2 tablespoons butter melted
- 1 cup fresh blueberries
- 5 cups fresh spinach leaves or leaf greens rinsed, dried
- 1/2 cup extra-virgin olive oil
- 3 tablespoons good quality balsamic vinegar
Details
Servings 4
Preparation
Step 1
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.
This recipe yields 4 servings.
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