Blueberry Spinach Salad
Ingredients:
1 shallot, minced
½ pints fresh blueberries, divided
3 tablespoons sugar
1 teaspoon salt
⅓ cup raspberry vinegar
1 cup vegetable oil (better to start with ½ cup, then to your liking)
2 bunches leaf spinach, trimmed (2 bags should do)
⅔ cup crumbled blue cheese
½ cup toasted, then chopped pecans (could use walnuts)
Instructions:
Serves 8
Origin of recipe: Rosemary Amoroso recommends this one! Something different so give it a try.
1 shallot, minced
½ pints fresh blueberries, divided
3 tablespoons sugar
1 teaspoon salt
⅓ cup raspberry vinegar
1 cup vegetable oil (better to start with ½ cup, then to your liking)
2 bunches leaf spinach, trimmed (2 bags should do)
⅔ cup crumbled blue cheese
½ cup toasted, then chopped pecans (could use walnuts)
Instructions:
- For dressing: In a blender or food processor, blend shallot, ½ pink berries, sugar, salt, vinegar and oil until smooth.
- For salad: Rinse spinach and pat dry. In a bowl, combine spinach, remaining 1 pink blueberries, cheese and nuts.
- Add dressing and toss to mix well.
Serves 8
Origin of recipe: Rosemary Amoroso recommends this one! Something different so give it a try.