Spinach Salad with Blueberry Balsamic Vinaigrette Dressing
We went blueberry picking the other day and after making a blueberry cream pie, blueberry muffins, and blueberry pancakes, I felt the need to use some of the blueberries for something healthy. I genuinely do not like most store bought salad dressings so a few years ago I started making my own dressings. More times than not I make a dressing in a small bowl for each individual salad (olive oil, some variety of vinegar, perhaps some lemon and/or dijon mustard, minced or powdered garlic, salt and pepper, and fresh herbs if they are available). But I also like to get my food processor out and make a batch of something different. Here is what I came up with using my blueberries…don’t be scared by the pink coloring — that just means it’s healthy (see below for the picture of one of my cookbooks entitled 12 Best Foods — blueberries made the cut!). We thought it was a delicious and different type of salad. It would be a fun side dish or entree for a girls luncheon or summer dinner party.
Dressing (makes appx. 8 oz):
1 shallot, chopped (red onion or garlic would work)
2 Tbsp balsamic vinegar
2 Tbsp white wine vinegar (if you don’t have this, you could use red wine vinegar, white vinegar, cider vinegar – I just didn’t want too much balsamic to overpower the blueberry flavor).
6 Tbsp. olive oil
½ cup fresh blueberries
2 tsp. honey
10 basil leaves
spinach and arugula
crumbled goat cheese (or blue cheese)
unsalted sunflower seeds (or toasted almonds or walnuts)
grilled or rotisserie chicken (optional)
In food processor, combine all ingredients (except basil) until smooth. Add basil and pulse chop until basil is combined. Best if used right away, but you can store dressing in a mason jar in refrigerator for up to 4 days.