Blueberry Spinach Salad


3 ½ ounces Spinach
¾ Cup Blueberries, fresh or frozen
10 ounces canned Mandarin oranges
½ a red or white onion, thinly sliced
¼ Cup Cider vinegar
6 Tablespoons Orange juice
2 Tablespoons plus 1 teaspoon Vegetable Oil
¼ teaspoon Paprika
¼ teaspoon Worcestershire sauce
2 Tablespoons Honey

Can also add walnuts and goat cheese to taste.

Serves: Six as an appetizer or three as a seide dish.


Rinse spinach under cold, running water, spin in a salad spinner or pat dry with paper towels.

2. Rinse blueberries under cold running water.

3. Drain mandarin oranges.

4. Put ¼ cup spinach in each bowl (1/2 cup if making 3 servings) and top each bowl with 2 tablespoons blueberries, a few oranges, and a few slices of onions (if using).

5. Whisk together vinegar, oil, orange juice, paprika, Worcestershire sauce, and honey.

6. Pour dressing over salads and serve.

Recipe comes from Sandy Grady & Theresa Hafner, Denver Public Schools