"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Blueberry Spinach Salad Recipe

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This recipe for Blueberry Spinach Salad, by , is from The Wiersch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacey Empson
Added: Sunday, December 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c. vegetable oil
1/4 c. raspberry vinegar
2 T. Dijon mustard
1 tsp. sugar
1/2 tsp. salt
Fresh spinach leaves
1 package blue cheese, crumbled
1 c. fresh blueberries
1/2 c. chopped pecans, toasted (or candied)

Directions:
Directions:
In cruet or container with a tight fitting lid, combine the first 5 ingredients and shake well. In a large salad bowl, toss the spinach, blue cheese, blueberries and pecans. Add dressing and toss gently.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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