Recipe by Charlotte J
Spinach, blueberries, and blue cheese in a raspberry vinegar dressing may sound like a strange combination but give it a try.
Top Review by Toni1
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.
- 1⁄2 cup vegetable oil
- 1⁄4 cup raspberry vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 1 (10 ounce) package fresh spinach, torn
- 4 ounces blue cheese, crumbled
- 1 cup fresh blueberries
- 1⁄2 cup chopped pecans, toasted