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| > ![](media/image1.png){width="7.0in" height="1.0416666666666667in"} |
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| > Visit our website at: [![](media/image3.png){width="0.725in"       |
| > height="1.6333333                                                  |
| 333333333in"}](http://www.phoenix.va.gov/)http://www.phoenix.va.gov/ |
| >                                                                    |
| > **Ingredients:**                                                   |
| >                                                                    |
| > ![](media/image4.png){width="1.0416666666666666e-2in"              |
| > height="0.10416666666666667in"}\                                   |
| > 1/3 cup pecan halves 1 tablespoon butter                           |
| >                                                                    |
| > 5 cups fresh spinach leaves or green leaf, rinsed and dried 1 cup  |
| > fresh blueberries                                                  |
| >                                                                    |
| > Balsamic vinaigrette:                                              |
| >                                                                    |
| > 1/4 cup extra virgin olive oil                                     |
| >                                                                    |
| > 2 tablespoons good quality balsamic vinegar (important to get the  |
| > best vinegar available to achieve the desired flavor)              |
| >                                                                    |
| > **Directions:**                                                    |
|                                                                      |
| 1.  Coat pecan halves with melted butter and toast in a 350 degree   |
|     oven about 15 minutes, and cool.                                 |
|                                                                      |
| 2.  In a large bowl, toss pecan halves, fresh blueberries, and       |
|     spinach.                                                         |
|                                                                      |
| 3.  To make vinaigrette, whisk together olive oil and balsamic       |
|     vinegar.                                                         |
|                                                                      |
| 4.  Drizzle salad with the vinaigrette and serve immediately.        |
|                                                                      |
| > **Nutrition Info:**                                                |
| >                                                                    |
| > Servings Per Recipe: 4-6                                           |
| >                                                                    |
| > Calories: 170 Fat: 16 g                                            |
| >                                                                    |
| > Saturated Fat: 3 g Carbohydrate: 6 g                               |
| >                                                                    |
| > Protein: 2 g Cholesterol: 5 mg                                     |
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| > ![](media/image5.png){width="7.002083333333333in"                  |
| > height="0.8680555555555556in"}                                     |
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