Blueberry-Orange Salad with Spiced Pecans

Ingredients
1 whole Egg White
2 Tablespoons Sugar
½ teaspoons Cardamom
½ cups Pecans, Chopped
2 cups Blueberries, Divided
⅛ cups Olive Oil
⅛ cups Balsamic Vinegar
1 teaspoon Sugar
2 Tablespoons Orange Juice
6 ounces, weight Arugula And Spinach Blend
1 can Mandarin Oranges (6 Oz Can), Drained
¼ cups Goat Cheese Crumbles

Preparation
Preheat oven to 350 F. Spray a foil lined baking sheet with non-stick cooking spray and set aside. Mix egg white, the first amount of sugar, and cardamom 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.

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

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

 Source: healthdigezt.com

Share on Google Plus

About Khat Veasna

This is a short description in the author block about the author. You edit it by entering text in the "Biographical Info" field in the user admin panel.