Blueberry And Toasted Pecan Salad Recipe

• 1/2 c. pecan halves
• 2 Tbsp. butter melted
• 1 c. fresh blueberries
• 5 c. fresh spinach leaves or possibly leaf greens rinsed, dry
• 1/2 c. extra-virgin extra virgin olive oil
• 3 Tbsp. good quality balsamic vinegar

1. Coat pecan halves with melted butter and toast in a preheated 350 degree oven about 15 min, cold.
2. In a large bowl, toss pecan halves, fresh blueberries, and spinach.
3. To make vinaigrette, whisk together extra virgin olive oil and balsamic vinegar.
4. Drizzle salad with the vinaigrette and serve immediately.
5. This recipe yields 4 servings.

pecan halves, butter, fresh blueberries, fresh spinach leaves, extravirgin extra virgin olive oil, balsamic vinegar

Taken from cookeatshare.com/recipes/blueberry-and-toasted-pecan-salad-87715 (may not work)