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Salad w/ Blue Cheese Vinaigrette Recipe

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This recipe for Salad w/ Blue Cheese Vinaigrette, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Elisha Wiggins


1 small red onion, sliced
8 cups fresh baby spinach
Blue Cheese Vinaigrette
1/2 cup sweetened dried cranberries
1/3 cup pecans, toasted and chopped
2 slices bacon, cooked & crumbled

Blue Cheese Vinaigrette:
3 T. crumbled blue cheese
2 T. water
1 1/2 T. vegetable oil
1 T. lemon juice
1 T. white vinegar
1 tsp. Dijon mustard
1/2 tsp. dried oregano
1/4 tsp. sugar
1/4 tsp. freshly ground pepper
dash of salt

Whisk together all dressing ingredients until well combined and chill. (The dressing can be stored in the refrigerator for up to two weeks.) Toss together spinach, red onion, cranberries, pecans & bacon in a large bowl. Add some of the Blue Cheese Vinaigrette and toss to coat adding more dressing as desired.

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