Spinach-Blueberry-Pecan Salad

Light and delicious. The perfect blend of flavors will delight your taste buds. Low-carb, low-sugar, diabetic-friendly, a powerhouse of nutrition.

Spinach-Blueberry-Pecan Salad

  • 1 Tablespoon coconut oil
  • 1 cup pecans
  • 1/2 lb baby spinach, washed
  • 1 cup blueberries, washed
  • Balsamic Vinaigrette (find recipe here)

In a medium frying-pan, melt coconut oil, and add pecans. Stir and toss nuts until they are lightly toasted. Remove from heat and allow to cool.

Arrange spinach on a plate, top with toasted pecans and blueberries. Drizzle with Balsamic Vinaigrette


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One Comment Add yours

  1. Bernice says:

    This is my favorite type of salad!!

    Like

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