You are here: Home » Recipes » Organic Baby Spinach Salad with Maple Balsamic Vinaigrette Organic Baby Spinach Salad with Maple Balsamic Vinaigrette Recipe by Our Cookbook Collection Yield 6 to 8 servings PrintEmail Ingredients 2 -- (11-ounce) packages organic baby spinach1 pint fresh blueberries, stems removed and washed1 small red onion, peeled, cut in half and thinly sliced1 -- (6-ounce) container crumbled bleu cheese1/2 cup toasted slivered almonds -- Kosher salt and freshly ground black pepper Instructions To prepare vinaigrette: Combine all ingredients in a blender and process until well incorporated. Season to taste. Refrigerate until serving time. Makes 1 1/4 cups. To prepare salad: In a large mixing bowl, combine the spinach, red onion and blueberries. Gently toss with the vinaigrette. Divide the spinach mixture among the serving plates and top each with the crumbled bleu cheese and toasted slivered almonds. Serve immediately. Recipe courtesy of Cotton.