Recipe love
My cooking style is utterly all my own. In recognition of E, I’d like to share a little recipe that I love. It’s refreshing for those hot summer evenings, and really original and delicious. The unique blueberry dressing adds a dash of color and taste that your dinner guests will love.
Blueberry Spinach Salad
Two packages of pre washed spinach
8 packages fresh blueberries
1 cup walnuts or pecans, toasted, cooled, and chopped (whichever is cheaper)
Two packages of pre-crumbled blue or gorgonzola cheese.
1 cup vegetable oil
½ cup raspberry vinegar
1 tablespoon sugar
1 tbs Dijon mustard
Fresh ground pepper to taste.
Halve the blueberries. In large mixing bowl, combine spinach, half the blueberries, all the nuts, and cheese. In a blender, mix together the leftover blueberries, oil, vinegar, sugar, and mustard to form the dressing. Just before serving, combine the dressing and spinach mixture. Toss gently, adding fresh ground pepper to taste. Viola!
Blueberry Spinach Salad
Two packages of pre washed spinach
8 packages fresh blueberries
1 cup walnuts or pecans, toasted, cooled, and chopped (whichever is cheaper)
Two packages of pre-crumbled blue or gorgonzola cheese.
1 cup vegetable oil
½ cup raspberry vinegar
1 tablespoon sugar
1 tbs Dijon mustard
Fresh ground pepper to taste.
Halve the blueberries. In large mixing bowl, combine spinach, half the blueberries, all the nuts, and cheese. In a blender, mix together the leftover blueberries, oil, vinegar, sugar, and mustard to form the dressing. Just before serving, combine the dressing and spinach mixture. Toss gently, adding fresh ground pepper to taste. Viola!
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