Blueberry-Orange Salad With Spiced Pecans

• 1 whole Egg White
• 2 Tablespoons Sugar
• 1/2 teaspoons Cardamom
• 1/2 cups Pecans, Chopped
• 2 cups Blueberries, Divided
• 1/8 cups Olive Oil
• 1/8 cups Balsamic Vinegar
• 1 teaspoon Sugar
• 2 Tablespoons Orange Juice
• 6 ounces, weight Arugula And Spinach Blend
• 1 can Mandarin Oranges (6 Oz Can), Drained
• 1/4 cups Goat Cheese Crumbles

1. Preheat oven to 350 F. Spray a foil lined baking sheet with non-stick cooking spray and set aside. Mix egg white, the first amount of sugar, and cardamom in a medium sized bowl. Add pecans and stir till coated. Spread pecans onto prepared baking sheet. Bake for 10-15 minutes, stirring as needed. Remove pecans from oven and break into smaller pieces.
2. Combine 1/2 cup of the blueberries, olive oil, vinegar, the second amount of sugar, and the orange juice in a blender. Puree until smooth.
3. In a large bowl, toss lettuce, remaining blueberries, and oranges together. Top with goat cheese and pecans. Serve with the blueberry vinaigrette.

egg white, sugar, cardamom, pecans, blueberries, olive oil, balsamic vinegar, sugar, orange juice, arugula, oranges, ubc

Taken from tastykitchen.com/recipes/salads/blueberry-orange-salad-with-spiced-pecans/ (may not work)