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    You are in: Home / Recipes / Blueberry Spinach Salad Recipe
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    Blueberry Spinach Salad

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on August 17, 2006

      I made this salad but used Ken's lite raspberry vinagrette for a short cut. Also used gorgonzola instead of blue cheese because I had it on hand. My husband and I both loved this salad. The toasted pecans really make the salad but we love blueberries and this is a great way to use them during season. Only reason I give it 4 stars instead of 5 is because I didn't make the dressing so I don't know how that changes the taste.

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    • on July 26, 2006

      I made this as written, and the dressing just didnt do it for us. The vinegar was too overpowering (sour), even though we really do like raspberry vinegar. I guess for this type of dressing we prefer it a little sweeter. More sugar or honey may have done the trick. My husband added some other sweet dressing to his, I ate mine as is just because it seemed pretty healthy. I won't make the dressing again, but I do like the salad combo. I have a creamy raspberry vinaigrette recipe that I would use with this instead.

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    • on July 09, 2006

      Very good salad....I used the blue cheese as directed but I think I would prefer crumbled feta cheese...just a personal preference. Will try this again. Thanks!

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    Nutritional Facts for Blueberry Spinach Salad

    Serving Size: 1 (94 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 319.6
    Calories from Fat 274
    Total Fat 30.4 g
    Saturated Fat 6.4 g
    Cholesterol 14.1 mg
    Sodium 517.4 mg
    Total Carbohydrate 7.9 g
    Dietary Fiber 2.6 g
    Sugars 3.8 g
    Protein 6.6 g

    The following items or measurements are not included:

    raspberry vinegar

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