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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Blueberry Spinach Salad Recipe

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This recipe for Blueberry Spinach Salad is from Harbarger-Kirkpatrick-Ramirez-Slater Family 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!
Category:
Category:
Ingredients:  
Ingredients:  
Dressing:
½ cup vegetable oil
¼ cup raspberry vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
½ teaspoon salt

Salad:
1 10-ounce package fresh spinach, torn
1 4-ounce package blue cheese, crumbled
1 cup fresh blueberries
½ cup toasted, chopped pecans
Directions:
Directions:
In a jar with a tight fitting lid, combine dressing ingredients. Shake well.
*Dressing may be made in advance and refrigerated until time to serve salad.

In a large bowl, toss the spinach, blue cheese, blueberries and pecans. Add dressing and serve immediately.
Personal Notes:
Personal Notes:
Wayne's favorite salad ~ this became a favorite at Bunco dinner parties. I found it when I was having an "Around the USA" dinner party for the Bunco Babes. This recipe is the State Salad from the state of Maine!

 

 

 

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