Yesterday, I ate a lot of hamburgers and steaks. When I woke up today, I felt a little tired. I don’t know but I felt very heavy. I know the reason why it is because of all the meats I ate the other day. So to cleanse my body and to feel a little guilty for yesterday’s meal, I decided that today, I will lay off the meats and start eating greens! I am not a fan of salad but my God! After eating this Blueberry Spinach Salad With Candied Pecans and Crumbly Cheese, everything changed! I can eat this all day! I love how the blueberries play in the mixture. It is kind of the best player or the MVP of the salad. It stands out among the rest. Do not underestimate the rest of the veggies though, they play as supports for the blueberries! Without them, this meal would not have been a success. Okay, enough with the sports reference. If you feel like adding more ingredients to this recipe, by all means, do so! This salad is bound to perfecti0n I am sure of it. Give this one a try. Enjoy!
Prep: 10 mins | Total: 10 mins | Servings: 6 | Yield: 6 servings
- 3 tablespoons red wine vinegar
- ½ cup olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon white sugar
- 1 pound fresh spinach
- 1 pint fresh blueberries
- 4 ounces crumbled blue cheese
- 4 ounces candied pecans
- Step 1: In a small jar with a tight lid, add in the mustard, sugar, and oil. Shake for about 1 to 2 minutes or until well mixed.
- Step 2: In a large mixing bowl, add in the blueberries, blue cheese, candied pecans, and spinach. Drizzle with the dressing and toss until all the ingredients are covered with the dressing.
- Step 3: Serve and enjoy!
Per Serving: 374.6 calories; protein 13.2g 26% DV; carbohydrates 19.2g 6% DV; fat 28.6g 44% DV; cholesterol 14.2mg 5% DV; sodium 439.5mg 18% DV.