Spinach Blueberry Salad
Total TimePrep/Total Time: 15 min.
So delicious! We substituted feta for the crumbled blue cheese. Thank you, Heidi, for sharing this recipe.
I loved the blueberries and blue cheese! I could not find Raspberry vinegar, so I used Alessi Raspberry Blush, which doesn't have a strong raspberry flavor, and I think that was great for the guys in our family. To toast the nuts, I only had to cook them in the oven at 350 for 3 minutes on a cookie sheet lined with aluminum foil, so watch the time so you don't burn them.
I liked the concept but found the dressing way too tart. The berries and pecans, though, were a nice combination.
This recipe is a keeper! I did use Spring Mix, but other than that, I made the recipe as written. The dressing was very good. The blueberry/blue cheese combo was delicious.
A very nice salad, but I found the dressing to be a bit too tart for my taste. I would use about half the vinegar the next time.
I had to adjust the recipe to use what I had on hand: toasted sliced almonds instead of pecans and feta cheese instead of blue cheese; also honey mustard instead of Dijon in the dressing. Both my husband and I thought it was very good and would definitely make again! nice and refreshing.
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This salad is addicting! I had been looking for a recipe like this, and this is a keeper! The flavors blend very well. I used a mix of spinach & spring mix so my kids would eat it, too.
Excellent in presentation, dressing taste--nice change from strawberries, mandarin oranges.
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