I came up with this summer recipe while trying to use up blueberries that I didn’t want to go to waste. The combo of flavors and textures is simply delightful.
—JAN LYSAK-RUIZ YUCAIPA, CA
START TO FINISH: 10 MIN. • MAKES: 8 SERVINGS
1/2 cup olive oil
1/4 cup white balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/4 teaspoon salt
1 package (10 ounces) fresh spinach, trimmed
1 cup (4 ounces) crumbled feta cheese
1 cup fresh blueberries
1/2 cup pine nuts, toasted
1. Place the first five ingredients in a jar with a tight-fitting lid; shake well. Refrigerate dressing until serving.
2. In a large bowl, combine the spinach, cheese, blueberries and nuts. Just before serving, shake dressing and drizzle over salad; toss to coat.