1/4 cup raspberry vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup canola oil
12 cups fresh baby spinach (about 10 ounces)
1 cup fresh blueberries
1 cup (4 ounces) crumbled blue cheese
1/2 cup chopped pecans, toasted
1. Mix first four ingredients; gradually whisk in oil until blended. In a large bowl, combine salad ingredients; toss with dressing.
Blueberries are a fun surprise in this salad. I received the recipe from a co-worker's wife, and it's become one of my favorites.
TOTAL TIME: Prep/Total Time: 15 min.
YIELD: 8 servings.
1 serving: 254 calories, 24g fat (5g saturated fat), 13mg cholesterol, 407mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 6g protein.