Laura's Blueberry-Orange Salad with Cardamom Pecans

 

Ingredients  1 egg white 2 T sugar ½ t cardamom ¾ cup pecans  2 cups blueberries, divided 1/8 cup olive oil 1/8 cup Balsamic vinegar 1 t sugar 3 T orange juice  Arugula and spinach blend 1 can Mandarin oranges or 2 two naval oranges, peeled, sectioned and chopped 1/2 cup of crumbled goat cheese  Directions    Preheat an oven to 375 degrees. Spray a foiled lined baking sheet with non-stick spray or coat with olive oil. Mix egg white, sugar and cardamom in medium bowl. Add pecans and stir to coat. Spread pecans onto prepared baking sheet. Bake 10-15 minutes, stirring halfway through baking time. Remove from oven and set aside. Combine ½ cup of the blueberries, olive oil, vinegar and 1 t of sugar and orange juice in a blender. Puree until smooth. In a large bowl toss the lettuce, remaining blueberries, and oranges together. Top with goat cheese and pecans. Serve with dressing. A protein option would be to add sliced grilled steak or chicken to the salad.