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SPINACH AND QUINOA SALAD WITH BLACKBERRY SHALLOT DRESSING Recipe

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This recipe for SPINACH AND QUINOA SALAD WITH BLACKBERRY SHALLOT DRESSING, by , is from Holiday recipes for a cause, 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
Salad:

1/2 cup raw quinoa, cooked according to package directions
1 (5-oz./140-g.) bag baby spinach leaves
1 cup fresh blueberries
1 cup toasted walnuts

Blackberry Shallot Dressing:

1/4 cup blackberry preserves (you can sub with red currant or pomegranate)
1 tablespoon Dijon Mustard
1 tablespoon fresh lemon juice
1 small shallot, chopped
1 clove garlic
1/4 cup Balsamic Vinegar
salt, to taste
pepper, to taste
1/2 cup Extra Virgin Olive Oil

Directions:
Directions:
Place all salad components in a large bowl or layer individually on plates.

Place all dressing ingredients, aside from the oil, in a small bowl. Puree with an immersion blender. Slowly add the oil in a slow stream as you blend.

Pour over salad immediately before serving.

 

 

 

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