Spring greens and baby spinach get a lift with fresh blueberries, red onion, and a tang of blue cheese in Blueberry Fields Salad.
Southern Living FEBRUARY 2012
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.
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