Blueberry and Orange Spinach Salad *

 1/2 cup coarsely chopped pecans

3 tsp honey

3/4 tsp sugar

2 Tbsp fresh orange juice

1 Tbsp rice wine vinegar

1 Tbsp olive oil

2 tsp sugar

4 cups torn fresh spinach leaves

1 cup fresh blueberries

2 oranges, peeled and cut into sections

Heat oven to 350.  Line cookie sheet with foil.  In small bowl, mix pecans and honey until pecans are well coated.  Spread pecans on foil.  Sprinkle with 3/4 tsp sugar.  Bake 7-9 minutes, stirring occasionally, until pecans are lightly toasted.  Cool completely, about 15 minutes.  Meanwhile, in a small bowl, beat orange juice, vinegar, oil and 2 tsp sugar with whisk until blended.  In large bowl, toss spinach, blueberries and orange sections.  Pour dressing over salad; toss.  Sprinkle with pecans.  Serve immediately.

Serves 6