Blueberry Spinach Salad
3 ½ ounces Spinach
¾ Cup Blueberries, fresh or frozen
10 ounces canned Mandarin oranges
½ a red or white onion, thinly sliced
¼ Cup Cider vinegar
6 Tablespoons Orange juice
2 Tablespoons plus 1 teaspoon Vegetable Oil
¼ teaspoon Paprika
¼ teaspoon Worcestershire sauce
2 Tablespoons Honey
Add walnuts, blue cheese crumbles or goat cheese to taste.
Serves: Six as an appetizer or three as a seide dish.
Rinse spinach under cold, running water, spin in a salad spinner or pat dry with paper towels.
2. Rinse blueberries under cold running water.
3. Drain mandarin oranges.
4. Put ¼ cup spinach in each bowl (1/2 cup if making 3 servings) and top each bowl with 2 tablespoons blueberries, a few oranges, and a few slices of onions (if using).
5. Whisk together vinegar, oil, orange juice, paprika, Worcestershire sauce, and honey.
6. Pour dressing over salads and serve.
Recipe comes from Sandy Grady & Theresa Hafner, Denver Public Schools