Wednesday, July 30, 2014

Blueberry-Mandarin Orange Salad with Chopped Pecans

Blueberry-Mandarin Orange Salad with Pecans

1 whole Egg White
2 Tablespoons raw honey
 ½ cups Pecans, Chopped
2 cups Blueberries, Divided
⅛ cups Olive Oil
⅛ cups Balsamic Vinegar
1 teaspoon raw honey
2 Tablespoons Orange Juice
6 ounces Spinach
2 Mandarin Oranges, peeled and sectioned
1/4 cup feta cheese crumbles

Preheat oven to 350 F. Spray a foil lined baking sheet with non-stick cooking spray and set aside. Mix egg white and the first amount of raw honey in a medium sized bowl. Add pecans and stir till coated. Spread pecans onto prepared baking sheet. Bake for 10-15 minutes, stirring as needed. Remove pecans from oven and break into smaller pieces.

Blueberry Vinaigrette Dressing
Combine 1/2 cup of the blueberries, olive oil, vinegar, the second amount of raw honey, and the orange juice in a blender. Puree until smooth.

In a large bowl, toss spinach, remaining blueberries, and oranges together. Top with pecans and feta cheese crumbles. Serve with the blueberry vinaigrette.

Intuitively Yours,
Laurel  xxxx

No comments:

Post a Comment

Please send your comments to Healthy Intuitions: