1 pound fresh spinach or bib lettuce torn into pieces
1 cup fresh blueberries
1 (4 oz) package crumbled blue cheese
1/2 cup roasted pecans
Raspberries, to garnish (optional)Dressing:
1/2 cup vegetable oil
3 tablespoons blueberry or white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
salt, to tasteFor dressing: combine all ingredients, mix well and set aside.
Place torn greens, blueberries, blue cheese, and pecans in a salad bowl. Just before serving, toss gently with the dressing. Garnish with raspberries if desired.
Source: Above & Beyond Parsley Cookbook - The Junior League of K.C.