Blueberry & Craisin Spinach Salad
|Fresh or frozen blueberries||1 cup|
|Walnuts, toasted, chopped||1/4 cup|
|Extra virgin olive oil||1/4 cup|
|Blueberry Vinegar||2 tablespoons (recipe follows)|
|Feta cheese, crumbles||1/4 cup|
|Baby Spinach, washed & dried||2 cups (packed)|
1. To prepare blueberry dressing: In a cup, whisk the olive oil and 2 tablespoons of the Blueberry Vinegar.
4. In a bowl, toss spinach with half of the blueberry dressing; arrange on four serving plates. In the same bowl, combine blueberries, Craisins and walnuts; toss with the remaining dressing; arrange on serving plates, dividing equally. Garnish with Feta cheese.
YIELD: 4 portions
In a blender container, combine 1 cup fresh or frozen blueberries, 1/2 cup sugar and 2 cups white wine vinegar. Blend until pureed; strain. Refrigerate until ready to use.
YIELD: about 1 cup