Total Time
15mins
Prep 15 mins
Cook 0 mins

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!

Ingredients Nutrition

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.
Most Helpful

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!

spatchcock November 13, 2004