Name: Spinach Blueberry Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 1/4 cup raspberry vinegar; 2 teaspoons Dijon mustard; 1 teaspoon sugar; 1/2 teaspoon salt; 1/2 cup canola oil; SALAD:; 12 cups fresh baby spinach (about 10 ounces); 1 cup fresh blueberries; 1 cup (4 ounces) crumbled blue cheese; 1/2 cup chopped pecans, toasted

Blueberries are a fun surprise in this salad. I received the recipe from a co-worker's wife, and it's become one of my favorites. &mdash;Heidi Gilleland, Lees Summit, Missouri

Spinach Blueberry Salad

raspberry vinegar

Dijon mustard

sugar

salt

canola oil

SALAD:

baby spinach (about 10 ounces)

blueberries

(4 ounces) crumbled blue cheese

pecans,

Mix first four ingredients; gradually whisk in oil until blended. In a large bowl, combine salad ingredients; toss with dressing.

The blue cheese was very over powering. I will use much less next time.  And there will be a next time because otherwise it was a great salad.  I only could find Raspberry Balsamic Vinegar and it was a delicious substitute.

I loved this! Had Raspberry Balsamic vinegar, Feta instead of Blue cheese, and sunflower seeds instead of pecans, (didn't roast). I thought it was delicious!

A very nice salad, but I found the dressing to be a bit too tart for my taste.  I would use about half the vinegar the next time.

I liked the concept but found the dressing way too tart.  The berries and pecans, though, were a nice combination.

This recipe is a keeper! I did use Spring Mix, but other than that, I made the recipe as written. The dressing was very good. The blueberry/blue cheese combo was delicious.

Excellent in presentation, dressing taste--nice change from strawberries, mandarin oranges.

I loved the blueberries and blue cheese! I could not find Raspberry vinegar, so I used Alessi Raspberry Blush, which doesn't have a strong raspberry flavor, and I think that was great for the guys in our family.  To toast the nuts, I only had to cook them in the oven at 350 for 3 minutes on a cookie sheet lined with aluminum foil, so watch the time so you don't burn them.

I had to adjust the recipe to use what I had on hand: toasted sliced almonds instead of pecans and feta cheese instead of blue cheese; also honey mustard instead of Dijon in the dressing. Both my husband and I thought it was very good and would definitely make again! nice and refreshing.

So delicious!  We substituted feta for the crumbled blue cheese.  Thank you, Heidi, for sharing this recipe.

This salad is addicting!  I had been looking for a recipe like this, and this is a keeper!  The flavors blend very well. I used a mix of spinach & spring mix so my kids would eat it, too.

Spinach Blueberry Salad

Prep Time: 15 minutes

Total: 15 minutes

Servings: 8

Author : Taste of Home Editors

Ingredients

Instructions

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