Por This beautiful salad can be turned into a luncheon entrée with the addition of cooked chicken, shrimps, clams, or scallops. One of my favorites.
Makes 4 to 6 Servings
2 bunches fresh spinach, preferably baby sized leaves; stemmed, washed and well-dried (about
2 quarts or 2 packages of prepared salad spinach)
1 pint fresh blueberries or raspberries, do not mix
⅔ cup bleu cheese, crumbled (fatty but tasty)
½ cup pecans or walnuts, toasted and coarsely chopped
Toss all together and set aside.
Berry Vinagrette
½ cup fresh blueberries or raspberries
1 shallot, minced
½ teaspoon salt
¼ teaspoon cayenne pepper
1½ teaspoon granulated sugar
3 tablespoons raspberry vinegar
½ cup vegetable oil
Combine berries, shallots, salt, cayenne, sugar, vinegar, and oil in a blender; pulse until smooth. Toss with salad before serving.
NOTE: Add cooked meats if desired just before adding salad dressing.