AMATEUR KITCHEN

This refreshing salad is perfect for the summer months. The nuttiness of the toasted pecans is a perfect pair with the slightly sourness of the blueberries. 

Serves: 4

Prep: 5 minutes

Cook: 5 minutes

Ingredients:

2 cups Spring Mixed Greens

1 cup Blueberries

1/2 cup Pecans

1 tbsp Butter

1/2 cup Extra Virgin Olive Oil

3 tbsp Balsamic Vinegar

Salt and Pepper, to Taste

Directions:

In a small skillet over medium heat add in the butter and pecans. Toast the pecans until fragrant but not burnt, about 5 minutes. Set aside and allow to cool.

For the dressing combine the extra virgin olive oil, balsamic vinegar, salt and pepper together, then whisk vigorously. 

Combine the mixed greens, blueberries and pecans in a large salad bowl. Serve the dressing along side. Enjoy!

Blueberry Salad