Blueberry Spinach Salad With Chicken, Pecans and Bleu Cheese |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
This is from our local paper. It is a very nice lunch or light dinner dish. Ingredients:
8 cups baby spinach |
12 leaves radicchio, for garnish |
1/2 cup pecan pieces, toasted |
1 cup blueberries |
1/2 cup blue cheese, crumbled |
3 chicken breast halves, cooked and sliced across the grain |
1 shallot, minced |
1 cup blueberries |
3 tablespoons sugar |
2 teaspoons salt |
1/3 cup raspberry vinegar |
1 cup vegetable oil |
Directions:
1. Divide spinach among 4 plates. Garnish each plate with radicchio leaves.
2. Top spinach with pecans, blueberries, bleu cheese and chicken slices.
3. Prepare vinaigrette:.
4. Whisk together shallot, bleuberries, sugar, salt, raspberry vinegar and vegetable oil.
5. Drizzle over salad.
6. There will be some dressing leftover. Store in the refrigerator and use within a few days.
|
|