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
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.
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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