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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Blueberry Spinach Salad Recipe

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This recipe for Blueberry Spinach Salad is from Taste of Bridge, 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!
Category:
Category:
Ingredients:  
Ingredients:  
10 oz. package baby spinach, cleaned and dried
4 oz. blue cheese (or Gorgonzola or Feta)
1 c. fresh blueberries, rinsed and drained
1/2 c. roasted pecans


Dressing:
1/2 c. canola oil
1/4 c. raspberry vinegar
2 t. Dijon mustard
1 t. sugar
1/2 t. salt
Directions:
Directions:
Serves: 4-6

Combine dressing ingredients and shake well. Roast pecans at 350º for 15 min. Combine spinach, cheese, fruit and pecans. Pour dressing over salad just before serving.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
You can also use fresh pears, apples and strawberries.

 

 

 

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