Spinach, Blueberry & Goat Cheese Salad

Spinach, Blueberry & Goat Cheese Salad

  1. Yield: 4-6 servings

Salads can be boring. In fact, every time I try to eat a salad for lunch I feel disappointed – like an opportunity for something delicious has been robbed from me. Which is why I am the queen of fun salads in my house, and am always looking to create new ways to put together my favorite fruits, veggies and nuts.

This is a recipe I haven’t made for YEARS but thought it was time to bring it back into the rotation, especially in time for Shavuot! You can serve this as a side salad for any dairy meal, and it’s perfect for a Shabbat lunch dish. Want to make it into a full meal? Serve it with some simply grilled or poached salmon and you are sure to feel some salad salmon satisfaction. Want to serve it with a meat meal? Just leave off the goat cheese!


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I like making my own dressing, but you don’t have to – just pour on your favorite bottled dressing or drizzle some extra virgin olive oil and balsamic vinegar.

Ingredients

For the salad:

1 package pre-washed spinach

1 1/2 cup fresh blueberries

1 cup chopped seedless cucumber

1/2 cup shelled edamame

1/4 cup chopped macadamia nuts

2 ounces crumbled goat cheese

For the dressing:

2 tsp whole grain or dijon mustard

juice of 1/2 lemon

1 Tbsp honey

2 Tbsp balsamic vinegar

1/4 cup olive oil

salt and pepper

Directions

Place spinach leaves in large bowl. Add blueberries, cucumber, edamame, goat cheese and macadamia nuts.

In a small bowl combine mustard, lemon juice, honey, balsamic vinegar and a pinch of salt and pepper. Drizzle in olive oil and whisk until dressing comes together.

 

Posted on May 3, 2013

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