Spinach Salad with Blueberry Vinaigrette
A fresh spinach salad tossed with blueberries, dried cranberries, toasted nuts, green onions and crumbled feta, finished with a bright blueberry vinaigrette.
Course: Salad
Cuisine: American
Servings: 4
Ingredients
- Blueberry Vinaigrette:
- 3/4 c. sugar-free blueberry fruit syrup
- 1/4 c. canola oil
- 1/4 c. red wine vinegar
- Spinach Salad:
- 4 c. baby spinach and leaf lettuce blend
- 1/2 c. fresh blueberries
- 1/4 c. dried cranberries
- 1/4 c. toasted sliced almonds, chopped pecans, or walnuts
- 1/4 c. sliced green onions
- 1/4 c. feta cheese crumbled
Instructions
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Make the blueberry vinaigrette: In a bowl or jar, whisk together the blueberry syrup, canola oil and red wine vinegar until fully blended. Taste and adjust balance if desired.
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Prepare the salad: On individual plates or a serving platter, layer the baby spinach and leaf lettuce, then scatter blueberries, dried cranberries, toasted nuts, green onions and crumbled feta.
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Dress and serve: Drizzle the vinaigrette over the salad to taste and toss gently to combine. Refrigerate any leftover vinaigrette.
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Cook’s tip: To toast nuts, heat them in a dry nonstick skillet over medium heat, shaking or stirring frequently until they are lightly browned and fragrant. Watch closely to prevent burning.