Spring greens and baby spinach get a lift with fresh blueberries, red onion, and a tang of blue cheese in Blueberry Fields Salad.
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
How to Make It
Heat walnuts in a small skillet over medium-high heat, stirring constantly, 5 minutes or until toasted and fragrant.
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.
Delicious! Well worth purchasing the blueberry preserves for the dressing. I used Bonne Maman (red & white checked lid) Wild Blueberry Preserves. Served with Lemon Pepper Shrimp Scampi with Orzo from this site.
Love this recipe but I use about half as much balsamic vinegar. I sprinkle with blue cheese. A cup seems a bit much.. When blueberries are on sale or in season I make the dressing less the walnuts, onions, cheese and blueberries and have it in the refrigerator to use every other night. Everyone loves it!
This is a very tasty and healthy salad. It goes together fast. I made it as written. You could omit the blue cheese (if you don't like it) and still have a delicious salad. I'd serve this to company. I used Blueberry All-fruit spread, as our grocery didn't carry blueberry preserves.