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Blueberry-Spinach Salad

Yield: 4 servings

Salad Ingredients:

1 quart blueberries, cleaned and sliced

1o ounces fresh spinach, rinsed, dried and torn into bite-size pieces

¼ cup almonds, chopped and toasted

Dressing Ingredients:

½ cup sugar

½ cup olive oil

¼ cup distilled white vinegar

1 Tbsp. onion, minced

¼ tsp. pepper


1. In a medium bowl, whisk together the sugar, olive oil, vinegar, onion, and pepper. Cover and chill for one hour.

2. In a large bowl, combine the blueberries, spinach, and almonds. Pour dressing over salad, and toss.
3. Refrigerate 10 to 15 minutes before serving.

Source: New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks, edited by GMFTS