Blueberry And Toasted Pecan Salad Recipe

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Food Network
Nutrition per serving    (USDA % daily values)
CAL
424
FAT
138%
CHOL
8%
SOD
6%

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Ingredients for 4 servings

5 cups fresh spinach leaves or green leaf, rinsed and dried

1/2 cup pecan halves

1 cup fresh blueberries

2 tablespoons butter, melted

1/2 cup extra virgin olive oil

3 tablespoons good quality balsamic vinegar

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