Lunch
Blueberry and Orange Spinach Salad
Description
Create a colorful salad by tossing a light citrus dressing with tender spinach, crunchy pecans and sweet fruits.
Ingredients:
- 1/4 cup coarsely chopped pecans
- 2 teaspoons real maple syrup
- 1/2 teaspoon sugar
- 2 tablespoons fresh orange juice
- 1 tablespoon white wine vinegar
- 1 tablespoon olive or vegetable oil
- 2 teaspoons sugar
- 4 cups torn fresh spinach leaves
- 1 cup fresh blueberries
- 2 medium oranges, peeled, cut into sections (about 1/2 cup)
Directions:
- Heat oven to 350°F. Line cookie sheet with foil. In small bowl, mix pecans and syrup until pecans are 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 completely, about 15 minutes.
- Meanwhile, in small bowl, beat orange juice, vinegar, oil and 2 teaspoons sugar with wire whisk until well blended.
- In large bowl, toss spinach, blueberries and orange sections. Pour dressing over salad; toss. Sprinkle with pecans. Serve immediately.
