Blueberry And Toasted Pecan Salad

Recipe Ingredients

1/2 cup	73g / 2.6oz	Pecan halves
2 tablespoons	30ml	Butter - melted
1 cup	237ml	Fresh blueberries
5 cups	200g / 7.1oz	Fresh spinach leaves or leaf greens - rinsed, dried
		Balsamic Vinaigrette
1/2 cup	118ml	Extra-virgin olive oil
3 tablespoons	45ml	Good quality balsamic vinegar

Recipe Instructions

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.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9532) - from the TV FOOD - NETWORK

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