In addition to the wonderful Wolfgang Puck recipes we feasted on for tonight's dinner, I also created a non-Wolfgang Puck salad - Blueberry Spinach Salad. This salad is not only delicious, but takes on a different twist of the classic Strawberry Spinach Salad.
Here's the my adaption of recipe for Blueberry Spinach Salad, orginally from AllRecipes.com:
1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
2 tablespoons raspberry puree
2 teaspoons honey mustard
1 teaspoon sugar
1/2 teaspoon salt
1 (10 ounce) package fresh spinach, torn
1 (4 ounce) package blue cheese, crumbled
1 cup fresh blueberries
1/2 cup chopped pecans, toasted
In a bowl, whisk the first five ingredients and shake well. In a large salad bowl, toss the spinach, blue cheese, blueberries and pecans. Add dressing and toss gently; serve immediately.
1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
2 tablespoons raspberry puree
2 teaspoons honey mustard
1 teaspoon sugar
1/2 teaspoon salt
1 (10 ounce) package fresh spinach, torn
1 (4 ounce) package blue cheese, crumbled
1 cup fresh blueberries
1/2 cup chopped pecans, toasted
In a bowl, whisk the first five ingredients and shake well. In a large salad bowl, toss the spinach, blue cheese, blueberries and pecans. Add dressing and toss gently; serve immediately.
*I'm also submitting this recipe to the Tried Tested & True blogging event, hosted by Equal Opportunity Kitchen. If you have any health-promoting tried, tested and true recipes, submit them to the event!* 
Joelen, I love the combination of flavours, very fruity, with honey and cheese - a total mouth explosion.
ReplyDeleteThanks so much for your very creative submission to Tried Tested and True Two. Good luck
I'm so into all these blueberries and salad recipes I've been seeing everywhere!
ReplyDelete