Red, White and Blue Salad |
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Prep Time: 29 Minutes Cook Time: 15 Minutes |
Ready In: 44 Minutes Servings: 6 |
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This is a colorful salad to impress your family and friends with your special taste for mixing the right foods to enhance a delicious combination of flavors. This recipe was created for the Category Craze-E Contest! With the sub-category of Start with Salad at a Dinner Party! *NOTE: Now that the contest is over I have substituted blue berries for the peas which was one of the special must use ingredients, as suggested by Jen. Ingredients:
1/4 cup olive oil (extra virgin) |
3 teaspoons honey |
2 teaspoons fresh tarragon (minced) |
2 tablespoons apple cider vinegar |
1/2 cup walnuts |
pam cooking spray |
4 cups baby spinach (fresh) |
3/4 cup blueberries (fresh) |
3 pears (cored and diced) |
1 cup strawberry (cleaned and sliced) |
1/4 cup blue cheese (crumbled) |
Directions:
1. Combine in a cruet olive oil, honey, tarragon & cider vinegar and shake well to mix. (Set aside).
2. Preheat oven to 350 degrees F. In a baking dish cut a piece of baker's parchment paper and line the bottom.
3. Coarse chop walnuts. Place walnuts on top of the parchment paper in a single layer, spray with Pam cooking spray and toast for 10-15 minutes.
4. Shake vinegarette well to mix up again.
5. In a bowl gently mix baby spinach, blueberries, pears, walnuts and strawberries together with vinegarette mixture in cruet.
6. Divide the salad mixture evenly between 6 plates and crumble blue cheese on to each salad.
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