Organic Baby Spinach Salad with Maple Balsamic Vinaigrette

  • Yield: 6 to 8 servings


2-- (11-ounce) packages organic baby spinach
1pint fresh blueberries, stems removed and washed
1small red onion, peeled, cut in half and thinly sliced
1-- (6-ounce) container crumbled bleu cheese
1/2cup toasted slivered almonds
-- Kosher salt and freshly ground black pepper


  1. 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.
  2. 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.
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