Thursday, December 18, 2014

Blueberry Salad

I'm pretty sure I have my sister to thank for this recipe, that I first had it at her house. 

16 oz baby spinach
1 cup pecans 
2 Tbsp sugar
1 pkg. Gorgonzola cheese
2 avocados, cubed
1 cup blueberries

¼ cup minced shallots
¾ cup vegetable or canola oil
¾ cup sugar
½ cup vinegar
¼ tsp. paprika
½ tsp. dry mustard
3 tbsp. Poppy seeds


  1. Brown the pecans in sugar.
  2. Combine dressing in a jar or bottle. Shake until well mixed and the sugar is dissolved.
  3. Dress the spinach.
  4. Add pecans, cheese, avocados, and blueberries.
  5. Toss and serve.


  • The vegan version has no cheese.

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