Blueberry Fields Salad

Photo: Iain Bagwell; Styling: Annette Joseph
Spring greens and baby spinach get a lift with fresh blueberries, red onion, and a tang of blue cheese in Blueberry Fields Salad.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 20 Minutes

Ingredients

1 cup chopped walnuts
1/2 cup balsamic vinegar
1/3 cup blueberry preserves
1/3 cup olive oil
2 (5.5-oz.) packages spring greens and baby spinach mix
2 cups fresh blueberries
1 small red onion, halved and sliced
1 cup crumbled blue cheese

Preparation

1. Heat walnuts in a small skillet over medium-high heat, stirring constantly, 5 minutes or until toasted and fragrant.

2. Whisk together balsamic vinegar, next 2 ingredients, and salt and freshly ground pepper to taste in a small bowl. Combine walnuts, spinach mix, and next 3 ingredients in a large bowl. Drizzle with desired amount of vinaigrette, and toss to combine. Serve immediately with remaining vinaigrette.

Note:

Mary Hershiser, Daphne, Alabama,

February 2012