Nantucket Bleu Spinach Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
This is a wonderful salad-I get asked for the recipe every time I serve it! It's from the Redwood Grill in Houston, Tx. and has become their signature dish. I also think it would be terrific with raspberries substituted for the blueberries! Ingredients:
1 shallot, minced |
1/2 pint fresh blueberries |
1 teaspoon salt |
3 tablespoons sugar |
1/3 cup raspberry vinegar |
1 cup vegetable oil |
1 -2 bag ready to eat baby spinach |
1 pint fresh blueberries |
2/3 cup blue cheese, crumbled |
1/2 cup chopped and toasted pecans |
Directions:
1. For vinaigrette: Combine shallot, blueberries, salt, sugar, vinegar, and oil in electric blender container; blend until smooth.
2. For salad: In large bowl combine spinach, blueberries, cheese, and pecans.
3. Toss with generous amount of vinaigrette and serve.
|
|