Spinach salad with blueberries, cranberries, toasted nuts, green onions and feta cheese, drizzled with a delicious blueberry vinaigrette.
Course: Salad
Cuisine: American
Servings: 4
Ingredients
BLUEBERRY VINAIGRETTE :
3/4c. Smucker's sugar free blueberry fruit syrup
1/4c. pure canola oil
1/4c. red wine vinegar
SPINACH SALAD :
4c. baby spinach and leaf lettuce blend
1/2c. blueberries
1/4c. dried cranberries
1/4c. toasted sliced almonds, chopped pecans or walnuts
1/4c. sliced green onions
1/4c. feta cheesecrumbled
Instructions
Blueberry Vinaigrette: Whisk fruit syrup, oil and vinegar together until blended. Set aside.
Spinach Salad: Layer salad ingredients on individual plates. Pour vinaigrette to taste over top. Toss gently. Store remaining vinaigrette in refrigerator.
Cook's Notes: To toast nuts, place nuts in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned.