Saturday, February 27, 2016
Roasted Blueberry and Mango Salad
18 oz blueberries
4 oz crumbled blue cheese
1 mango diced
7 oz honey roasted pecans
baby spinach/field green mix (8-10 oz)
Pinch of sugar
Preheat oven to 375. Line cookie sheet with foil or parchment paper. Spread blueberries out and sprinkle liberaly with sugar. Bake at 375 for 15 minutes. Take out and cool. Keep the juice.
Layer the greens in bottom of salad bowl, add the mango, then the cooled blueberries (some of the juice will automatically go with them, that is what you want), then layer the blue cheese crumbles and top with the honey roasted pecans.
Blueberry Balsamic Vinaigrette
3/4 cup blasamic vinegar
1/4 cup olive oil
2 table spoons honey
blueberry juice left over from the roasting.
Blend til smooth. Add more honey or blueberries to taste.