Spinach Salad with Blueberries and Pecans

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  • 8 cups baby spinach
  • 1/2 cup (4 ounces) crumbled blue cheese
  • 1 cup fresh blueberries
  • 1/2 cup chopped pecans, toasted
  • Dressing:
  • 1/2 cup canola oil
  • 1/4 cup white wine vinegar
  • 3 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon salt


Place dressing ingredients in a jar with a tight-fitting lid and shake well until combined.
In a large salad bowl, toss spinach, blue cheese, blueberries and pecans.
Drizzle with dressing and gently toss.
Serve immediately after dressing to prevent wilting.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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