Blueberry & Craisin Spinach Salad

As many of you know I seldom leave recipes as is when I find them and start to try them.  I found the origins for this recipe's jump off point from the Blueberry Council.  You can check them out at www.blueberrycouncil.com.   I found them when I was looking for recipe's for our "Pick of the Month" at work which this month happens to be Frozen Local Blueberries.   For those who don't know, the "Pick of the Month"  is part of a government program called Fruits and Veggies, More Matters.  The pick of the month is a featured fruit or vegetable we choose to feature that is locally produced and available during the month of feature.  Anyway, we featured this recipe I modified and thought it was worth passing along.  Hope you enjoy.

Blueberry & Craisin Spinach Salad

Ingredient	Quantity
Fresh or frozen blueberries	1 cup
Walnuts, toasted, chopped	1/4 cup
Craisins	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

Blueberry Vinegar

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