1 quart blueberries (cleaned, hulled, and sliced)
10 ounces fresh spinach (dried and torn into pieces)
1/4 cup almonds (chopped and toasted)
1/2 cup sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1 Tbsp. onion (minced)
1/4 tsp. pepper
- In a medium bowl, whisk together sugar, olive oil, vinegar, onion, and pepper. Cover and chill for one hour.
- In a large bowl, combine the blueberries, spinach, and almonds. Pour dressing over the salad and toss.
- Refrigerate for 10 to 15 minutes before serving.
(Source: New School Cuisine: Nutrition and Seasonal Recipes for School Cooks by School Cooks, edited by GMFTS)