Fresh Spinach with Berries, Caramelized Pecans and Blueberry Vinaigrette

Blueberries are one of very few fruits that are native to North America, so proudly enjoy the sweet delicious fruit and gain great health benefits as well. They have one of the highest antioxidant capacities among all fruits, vegetables, spices and seasonings. The strawberries add more color and flavor and so what if they're good for you too.

Serves 8

Ingredients:

Enough salad greens for 8 salads (about 4 cups)

1 cup fresh strawberries, sliced

1/4 cup fresh blueberries

1/2 cup caramelized pecans
Blueberry Vinaigrette

1/4 cup blueberry sauce

1/2 cup extra virgin olive oil

1/4 cup white wine vinegar

1/4 teaspoon fresh thyme, finely chopped

1/2 tablespoon green onion, fine chopped

salt and pepper to taste
carmelized Pecans

1 cup pecans , roasted

2 tablespoons butter

2 tablespoons brown sugar

1 pinch cayenne pepper

Instructions:

Pecans: Place skillet over stove and melt butter. Add brown sugar and cook until sugar is dissolved. Stir constantly to emulsify sugar and butter, add cayenne pepper and pecans. Coat them well. Place pecans on a cookie sheet and let cool. Vinaigrette: Mix all ingredients for vinaigrette together into container with lid. Shake until well blended. Place salad greens in a bowl and toss with pecans and berries. Pour vinaigrette over salad and serve right away

To make blueberry sauce cook 2 cups fresh or frozen berries with 3/4 cup sugar for 30 minutes on medium heat. Mash through sieve.