Baby Spinach Salad with Blueberries and Pecans

By LHPollack

Ingredients

• Fresh baby spinach leaves, rinsed and spun dry
• 1 pint fresh raspberries or strawberries, cleaned
• 1 pint fresh blueberries, cleaned
• 1/2 cup chopped pecans, toasted
• 1/4 cup Goat cheese, crumbled
• Blueberry Vinaigrette
• 1/2 cup fresh blue berries
• 1/3 cup white balsamic vinegar
• 1 tsp. honey
• Salt and fresh-ground black pepper
• 2/3 cup extra-virgin olive oil

Details

Servings 1
Adapted from blu171.mail.live.com

Preparation

Step 1

Combine the spinach, raspberries, blueberries, pecans, and feta in a large bowl; toss. To prepare the vinaigrette, in a food processor add the blueberries, vinegar, honey, and salt and pepper to taste. Process to break down the blueberries. While the food processor is running, slowly add the olive oil. Taste the vinaigrette and adjust any ingredients to suit your taste. Pour the vinaigrette over the spinach salad and serve.