Blueberry Spinach Salad. It’s not even really a recipe, and it’s not our original idea, either. Thank you, Clean Eating Magazine, for posting a spectacular photo of this salad in a recent issue, because we knew we had to make it right away! Doesn’t it just scream “summer!”
It’s just four ingredients: blueberries, baby spinach, chopped celery and chopped almonds. Their dressing wasn’t what we desired, so we made one with a scant splash of evoo, 2 tablespoons of white balsamic vinegar, 1/2 teaspoon mustard powder, and freshly ground pepper. It was just enough to pour onto our two salads.
Make it tonight! It paired perfectly with grilled swordfish and grilled pineapple.