Spinach Salad Blues

Tasty Tidbits's Note:

Although an unusual combination this really is a very delicious salad. I got the recipe from a Junior League cookbook, called Bay Tables, put out by the Junior League of Mobile, Ala. The dressing is very pretty and tastes wonderful!

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 1 shallot, minced
• 1 1/2 pints fresh blueberries
• 1 teaspoon salt
• 3 tablespoons sugar
• 1/3 cup raspberry vinegar
• 1 cup vegetable oil
• 2 bunches fresh spinach leaves
• 2/3 cup crumbled blue cheese
• 1/2 cup chopped toasted pecans

Directions:

1. Combine the shallot, 1/2 pint of the blueberries, salt, sugar, vinegar and oil in a blender and blend well.
2. Trim the spinach and rinse well.
3. Pat the spinach dry.
4. Combine the spinach, remaining blueberries, blue cheese and pecans in a large salad bowl and toss to mix well.
5. Add the blueberry vinaigrette just before serving and toss until well coated.

Reviews

[spatchcock]

AMAZING! We loved this! This is truly a terrific salad! I used white vinegar instead of raspberry because I didn't have any raspberry, and used a little bit of red onion instead of shallot for the same reasons. Also used frozen blueberries--again, no fresh. Still, it was truly delicious and the bleu cheese especially added the most perfect layer of "tang" to the salad as a whole. LOVED it! Thanks for posting!