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.

Reviews

(1)
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

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