Blueberry Spinach Salad
From mrspotatohead 15 years agoIngredients
- 1/2 cup vegetable oil shopping list
- 1/4 cup raspberry vinegar shopping list
- 2 teaspoons Dijon mustard shopping list
- 1 teaspoon sugar shopping list
- 1/2 teaspoon salt shopping list
- 1 (10 ounce) package fresh spinach, torn shopping list
- 1 (4 ounce) package blue cheese, crumbled (can use feta) shopping list
- 1 cup fresh blueberries shopping list
- 1/2 cup chopped pecans, toasted shopping list
How to make it
- In a jar with tight-fitting lid, combine the first five ingredients and shake well.
- In a large salad bowl, toss the spinach, blue cheese, blueberries and pecans.
- Add dressing and toss gently; serve immediately.
- Note: To toast pecans, preheat oven to 350°F. Lightly spray a baking sheet with cooking spray. Add pecans. Toast in oven until you can smell them, about 5 minutes. Watch carefully – they scorch easily
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