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Blueberry and Toasted Pecan Salad Recipe

Blueberry and Toasted Pecan Salad Recipe

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Ingredients:

Serving

1/2 cup pecan halves
2 tbsp butter, melted
1 cup fresh blueberries
5 cups fresh spinach leaves or green leaf, rinsed and dried
1/2 cup 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 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	610.53 Kcal (2556 kJ)
Calories from fat	532.45 Kcal
		% Daily Value*
Total Fat	59.16g	91%
Cholesterol	15.27mg	5%
Sodium	149.1mg	6%
Potassium	844.03mg	18%
Total Carbs	19.16g	6%
Sugars	8.63g	35%
Dietary Fiber	9.25g	37%
Protein	11.2g	22%
Vitamin C	15.7mg	26%
Vitamin A	2mg	67%
Iron	4.9mg	27%
Calcium	280mg	28%

Amount Per 100 g
Calories	196.79 Kcal (824 kJ)
Calories from fat	171.62 Kcal
		% Daily Value*
Total Fat	19.07g	91%
Cholesterol	4.92mg	5%
Sodium	48.06mg	6%
Potassium	272.05mg	18%
Total Carbs	6.18g	6%
Sugars	2.78g	35%
Dietary Fiber	2.98g	37%
Protein	3.61g	22%
Vitamin C	5.1mg	26%
Vitamin A	0.7mg	67%
Iron	1.6mg	27%
Calcium	90.3mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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