Blueberry and Toasted Pecan Salad

Download the Victoria Island Blueberry Recipe Book

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
 

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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