Best Spinach Blueberry Salad Recipes

SPINACH BLUEBERRY SALAD

Steps:

• Mix first four ingredients; gradually whisk in oil until blended. In a large bowl, combine salad ingredients; toss with dressing.

BLUEBERRY AND ORANGE SPINACH SALAD

Steps:

• Heat oven to 350°F. Line cookie sheet with foil. In small bowl, mix pecans and syrup until pecans are well coated. Spread pecans on foil. Sprinkle with 1/2 teaspoon sugar. Bake 7 to 9 minutes, stirring occasionally, until pecans are lightly toasted. Cool completely, about 15 minutes.
• Meanwhile, in small bowl, beat orange juice, vinegar, oil and 2 teaspoons sugar with wire whisk until well blended.
• In large bowl, toss spinach, blueberries and orange sections. Pour dressing over salad; toss. Sprinkle with pecans. Serve immediately.

BLUEBERRY SPINACH SALAD

Steps:

• Combine vinegar, oil, mustard, and sugar in a jar with a tight-fitting lid; shake well.
• Toss spinach, blueberries, blue cheese, and candied pecans in a large salad bowl. Drizzle with dressing and toss gently; serve immediately.

WATERMELON, BLUEBERRY AND SPINACH SALAD WITH FETA

Steps:

• Whisk the lemon or lime juice and honey in a large bowl.
• Add spinach; toss lightly to coat.
• Add watermelon, blueberries, cucumber, and onion; toss.
• Place on 4 plates, if desired, or leave in one big bowl.
• Top with feta cheese.

BABY SPINACH SALAD WITH WARM WILD MUSHROOM AND BLUEBERRY VINAIGRETTE

Steps:

• In a large saucepan, stir together the blueberries, olive oil, red wine vinegar, and red onion. Place the pan over medium heat and bring to a simmer. Stir in the mushrooms and heat for 1 to 2 minutes, until mushrooms are heated through. Turn off the heat. Cover to keep warm.
• In a large bowl, toss the frisee and baby spinach together with the warm dressing. Divide the salad among salad plates and top each salad with a sprinkle of almonds, a few crumbles of cheese, and some blueberries. Serve immediately.

WATERMELON, BLUEBERRY, SPINACH SALAD WITH FETA

Steps:

• Whisk the lemon, lime juices and honey in a large bowl until blended. Add the spinach and toss lightly to coat. Add the watermelon cubes, blueberries, cucumber and red onion; toss to combine. Distribute salad among 8 plates and sprinkle each with feta. I have also combined feta with salad and let others serve themselves for picnics. Nutrition per serving (2 cups): 114 calories, 25% fat(3.4g;2.2 g saturated) 63% carbs (19.6 g), 12% protein(3.9 g) 2.1g fiber, 113 mg calcium, 1.3 mg iron, 184 mg sodium

QUICK BLUEBERRY SPINACH SALAD

Steps:

• Place the first five ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving., In a large bowl, combine the spinach, cheese, blueberries and nuts. Just before serving, shake dressing and drizzle over salad; toss to coat.

BLUEBERRY-SPINACH SALAD

Steps:

• Combine spinach and cabbage; place on large platter.
• Top with all remaining ingredients except dressing.
• Drizzle with dressing just before serving.

STRAWBERRY / BLUEBERRY SPINACH SALAD & DRESSING

Steps:

• 1. Combine all the dressing ingredients in a medium bowl. Whisk ingredients until combined thoroughly.
• 2. In a large serving bowl, combine the spinach, strawberries, blueberries and almonds. Toss gently to combine. Just before serving, drizzle dressing over the salad and toss gently to evenly coat. Serve immediately. It's delicious!

BLUEBERRY SPINACH SALAD

Steps:

• In a jar with tight-fitting lid, combine 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.

BLUEBERRY SPINACH SALAD WITH CHICKEN, PECANS AND BLEU CHEESE

Steps:

• Divide spinach among 4 plates. Garnish each plate with radicchio leaves.
• Top spinach with pecans, blueberries, bleu cheese and chicken slices.
• Prepare vinaigrette:.
• Whisk together shallot, bleuberries, sugar, salt, raspberry vinegar and vegetable oil.
• Drizzle over salad.
• There will be some dressing leftover. Store in the refrigerator and use within a few days.

BLUEBERRY SPINACH SALAD

Steps:

• In a jar, combine oil, vinegar, mustard, sugar and salt, shake well. In a large salad bowl, toss spinach with half of cheese, half of blueberries and half of pecans. Add enough dressing to coat and toss gently (I usually use 1/2 of the dressing). Garnish salad with remaining cheese, berries and pecans.

BLUEBERRY AND ORANGE SPINACH SALAD

Steps:

• Heat oven to 350°F. Line cookie sheet with foil. In small bowl, mix pecans and syrup until pecans are well coated. Spread pecans on foil. Sprinkle with 1/2 teaspoon sugar. Bake 7 to 9 minutes, stirring occasionally, until pecans are lightly toasted. Cool completely, about 15 minutes.
• Meanwhile, in small bowl, beat orange juice, vinegar, oil and 2 teaspoons sugar with wire whisk until well blended.
• In large bowl, toss spinach, blueberries and orange sections. Pour dressing over salad; toss. Sprinkle with pecans. Serve immediately.