Friday, November 27, 2009

Blueberry and Orange Spinach Salad

Difficulty: *

Ingredients:
1/4 cup coarsely chopped pecans
2 teaspoons maple syrup
1/2 teaspoon sugar
2 tablespoons fresh orange juice
1 tablespoon white wine vinegar
1 tablespoon olive oil or vegetable oil
2 teaspoons sugar
4 cups torn fresh spinach leaves
1 cup fresh blueberries
2 medium oranges, peeled and cut into sections

1. Heat oven to 350 degrees. Line a cookie sheet with foil. In small bowl, mix pecans and syrup until well coated. Spread pecans on foil. Sprinkle with 1/2 teaspoon sugar. Bake 7 to 9 minutes, stirring occasionally until pecans are lightly toasted. Cool for 15 minutes.

2. Meanwhile, in small bowl, beat orange juice, vinegar, oil and 2 teaspoons of sugar with wire whisk until well blended.

3. In large bowl, toss spinach, blueberries, and oranges pieces. Pour dressing over salad and toss. Sprinkle with pecans and serve immediately.
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