Blueberry And Toasted Pecan Salad Recipe
Servings: 4
Ingredients
- 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
Directions
- Coat pecan halves with melted butter and toast in a preheated 350 degree oven about 15 min, cold. In a large bowl, toss pecan halves, fresh blueberries, and spinach.
- To make vinaigrette, whisk together extra virgin olive oil and balsamic vinegar. Drizzle salad with the vinaigrette and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 4 servings | |
| Calories 372 | |
| Calories from Fat 331 | 89% |
| Total Fat 37.7g | 47% |
| Saturated Fat 7.81g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 66mg | 3% |
| Potassium 220mg | 6% |
| Total Carbs 9.03g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 5.67g | 4% |
| Protein 1.75g | 3% |
