Spinach Salad Blues

31 May

I’m sorry this photo doesn’t do the salad justice. There were 3 starving women at my house for girls’ night and they were about to attack when I decided to stop and take pictures of our food.

Is anyone else excited that blueberries are coming into season? This salad is one of my favorite ways to use the fresh berries and everyone I introduce to it always raves. If you know me and you glance at the ingredient list, you may be surprised that I like this salad. I am a devoted, card-carrying blue cheese hater. I have tried for years to like the pungent stuff but it just isn’t happening. If I unknowingly order something laced with it, not only can I taste it right away, but I will give my food away to keep from having to eat it. Being hungry is better than eating blue cheese :)

I’m telling you all that to encourage any other like-minded blue cheese nay-sayers to give this salad a chance. There is something about the combination of the flavors in the vinaigrette, nuts, and greens that melds with the blue cheese and makes it way less offensive. I would dare say not even offensive at all. Actually, this salad is quite delicious and is a regular on our table. So if you are thinking about subbing out the blue cheese with something else, try it at least once as written. You won’t be disappointed.

This recipe comes from the out-of-print Bay Tables: Savor the Abundance by the Junior League of Mobile. If you can get your hands on a copy of this book, you will love it. I haven’t been disappointed yet and I will try to share some of my other favorites as I make them.

Spinach Salad Blues
Yield: 6 servings

1 shallot, peeled
1 1/2 pints fresh blueberries
1 teaspoon salt
3 tablespoons sugar
1/3 cup raspberry vinegar
1 cup vegetable oil
2 bunches spinach leaves, trimmed and washed
2/3 cup crumbled blue cheese
1/2 cup chopped toasted pecans

Combine the shallot, 1/2 pint of blueberries, salt, sugar, vinegar, and oil in a blender and blend well. Combine the spinach, remaining berries, blue cheese, and pecans in a large salad bowl and toss to mix well. Add the desired amount of blueberry vinaigrette (you will probably have more than enough) just before serving and toss until well coated.

I couldn’t resist — I was having fun with some new features on my photo editing software. And this is a glimpse of the new blender I got recently.

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7 Responses to “Spinach Salad Blues”

  1. emmycooks May 31, 2012 at 11:01 pm #

    Yum! This salad sounds amazing.

  2. Katie June 1, 2012 at 9:22 am #

    This salad is so yummy. I am also anti-blue cheese, but love this salad. This is a must try for anyone looking for a good summer salad.

  3. PushDumpFatButton June 1, 2012 at 10:43 pm #

    Reblogged this on Push Dump Fat Button.

  4. Tammy Jones June 5, 2012 at 8:40 pm #

    She’s right! I do not like blue cheese either, but you can’t tell it’s in this salad. I was reluctant to try it myself, but I ‘m glad I did.

Trackbacks/Pingbacks

  1. Hot Goat Cheese and Spinach Dip « Susie Homemaker, MD - January 29, 2013

    [...] party.  There were 25 adult guests and the menu included a few already-blogged recipes like Spinach Blues Salad and Cheez-It Crack, a few I have yet to share with you but will soon, and this Hot Goat Cheese and [...]

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