Orange and Berry Spinach Salad
This is a wonderfully bright salad. I most often use blueberries, but strawberries are yummy too.
Whisk together, set aside:
1 Tbsp. white wine vinegar
1 Tbsp. olive oil
2 tsp. honey (+/- to your taste)
Gently combine in a large bowl:
4 c. baby spinach (or large leaf, rough torn)
1 c. blueberries
1/2 c. orange sections
Pour vinaigrette over salad, and lightly toss.
Sprinkle with:
1/4 c. rough-chopped pecans (or almonds)
Note: if you have time to get fancy, sweetened/caramelized nuts are delicious in this salad!
Preheat oven to 350. Toss the pecans with 2 tsp. maple syrup; place on a parchment or foil lined baking sheet. Sprinkle very lightly with sugar (about 1/2 tsp.). Bake for 7-8 minutes, stirring once or twice, until nuts are golden.
Recipe created or adapted by Liz Talley, Urban Graze
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