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4 servings
Ingredients
1 quart blueberries, cleaned and sliced
10 ounces fresh spinach, rinsed, dried, and torn into bite-sized pieces
1/4 cup almonds, toasted and chopped
Dressing:
1/2 cup sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1 Tbsp onion, minced
1/4 tsp pepper
10 ounces fresh spinach, rinsed, dried, and torn into bite-sized pieces
1/4 cup almonds, toasted and chopped
Dressing:
1/2 cup sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1 Tbsp onion, minced
1/4 tsp pepper
Directions
1. In a medium bowl, whisk together the sugar, olive oil, vinegar, onion, and pepper. Cover and chill for one hour.
2. In a large bowl, combine the blueberries, spinach, and almonds. Pour dressing over salad, and toss.
3. Refrigerate 10 to 15 minutes before serving.
Source: New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks, edited by GMFTS
2. In a large bowl, combine the blueberries, spinach, and almonds. Pour dressing over salad, and toss.
3. Refrigerate 10 to 15 minutes before serving.
Source: New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks, edited by GMFTS
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