Yield: 4 servings
1 quart blueberries, cleaned and sliced
1o ounces fresh spinach, rinsed, dried and torn into bite-size pieces
¼ cup almonds, chopped and toasted
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