Spinach and Blueberry Salad
Source of Recipe
Brenda-Lee Olson
Recipe Introduction
from Peak of the Market
List of Ingredients
2 L baby spinach 8 cup
250 ml fresh blueberries 1 cup
1/2 red onion, thinly sliced 1/2
5 ml olive oil 1 tsp
25 ml balsamic vinegar 1 tbsp
15 ml maple syrup 1 tbsp
2 ml black pepper 1/2 tsp
25 ml dried apricots, finely chopped 2 tbsp
50 ml soy feta cheese, crumbled (optional)
1/4 cup
Recipe
In a large bowl; gently toss spinach and blueberries.
In a small bowl; combine oil, vinegar, syrup, pepper and apricots.
Pour over salad and toss. Sprinkle crumbled cheese (if using) over top and serve.
Serves 4
Note from BL: The pine nut parmesan makes a nice addition in place of feta.
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