Ingredients for Baby Blue Spinach Salad
- 5 oz baby spinach
- 1/2 cup blueberries
- Vidalia Onion
- Sliced Almonds
- Gorgonzola
- Cider Vinegar
- Extra Virgin Olive Oil
- Dijon Mustard
- 1 teaspoon sugar
- 1 teaspoon dried tarragon
- Salt to taste
- Fresh Ground Black Pepper
How to Make Baby Blue Spinach Salad
- Wash and thoroughly dry 5 oz of baby spinach.
- In a large bowl, combine the spinach, 1/2 cup blueberries, 1/4 cup thinly sliced red onion, and 1/4 cup slivered almonds.
- Crumble 4 oz of gorgonzola cheese over the salad.
- In a small bowl, whisk together 2 tablespoons red wine vinegar, 4 tablespoons olive oil, 1 teaspoon Dijon mustard, 1 teaspoon sugar, 1 teaspoon dried tarragon, and salt and freshly ground black pepper to taste.
- Pour the dressing over the salad and gently toss to coat.
- Serve immediately and enjoy!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
17g
Fat
25g
Carbs
3g
