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.
How to Make It
Step 1
Heat walnuts in a small skillet over medium-high heat, stirring constantly, 5 minutes or until toasted and fragrant.
Step 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.
BlueberryPie's Review
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.
Lisajane's Review
Very tasty!
Jparker1018's Review
N/A
CinA60's Review
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!
peaches09's Review
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.
themetz4's Review
The market was out of blueberries, substituted strawberries in salad. Also, used a combo of romaine, iceberg and green leaf lettuce.
Simple