Friday, June 15, 2012

Berry Salad

Simple, easy, and delicious!

To be served Buffet Style

1 Large Bowl Spring Salad Mix (you can use your own green leaf mix if you prefer)
1 Large Bowl of Sliced Strawberries, blueberries, blackberries and raspberries
1 Bowl of toasted or sweetened Pecans
Bolthouse Farms Extra Virgin Olive Oil Vinaigrette:  Raspberry Merlot

Toasted or Sweetened Pecans:
8-12 oz. of chopped pecans
Place Pecans in a hot pan with Non-fat Pam or a pad of butter
Stir frequently till almost toasted
Note:  The oils in the nuts will continue to cook as they cool, so remove from pan and place in bowl.
To Sweeten Pecans use 1 packet Truvia, sprinkle cinnamon and drizzle just a touch of honey. Mix well.

Grilled Chicken or Salmon is excellent with this meal

Add ons:
A small helping of crumbled blue cheese blends beautiful with this mix

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