Tuesday, May 24, 2016

Spinach Salad with Blueberries & Candied Pecans


I'm not sure just what I like the most about this salad, the fresh baby spinach, the sweet, juicy blueberries, the pungent bleu cheese, or the toffee-like crunch of the candied pecans. Whatever it is, this salad is a can't-stop-eating-it winner.

Based upon a recipe I found on Allrecipes.com, my version has a slightly sweeter, more complex dressing that really brings everything together. Easy enough for every day, it is also elegant enough for company. This salad can't miss.

Not a fan of bleu cheese? Substitute an equal amount of feta.

Spinach Salad with Blueberries & Candied Pecans


For Vinaigrette
1 tablespoon raspberry vinegar

2 tablespoons red wine vinegar

½ cup olive oil

2 teaspoons granulated sugar

Pinch of kosher salt



Combine ingredients in a small jar with a tight-fitting lid, and shake it, baby, shake it.

  
For Salad

1 pound fresh baby spinach

1 pint fresh blueberries

4 ounces crumbled bleu cheese

1 recipe candied pecans



Toss salad ingredients together in a large bowl. Drizzle with dressing to taste. Serve immediately.

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2 comments:

Angelina PeoniesandOrangeBlossoms said...

This salad sounds so refreshing and perfect for Summer!

Mountain Mama said...

Yummmmm!!! That's my kind of salad and I cannot wait to serve this at my next dinner party!!