Blueberry Spinach Salad (pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients Dressing: 3 tablespoon sugar 2 tablespoon apple cider vinegar 1/4 teaspoon dry mustard 1/8 teaspoon salt 1/4 cup vegetable oil Salad: 20 Oz fresh spinach 1 cup fresh blueberries 3 oranges 1/2 cup slivered almonds

Instructions

Combine the sugar, vinegar, dry mustard, salt and oil in a small mixing bowl. Set
aside. Trim the stems on the spinach leaves then wash and drain them in a colander. Dry on paper towels. Tear the spinach into bite-sized pieces and place them in a salad bowl. Wash blueberries; drain on paper towels. Peel the oranges; separate them into sections and cut into thirds. Add the oranges, blueberries, and nuts to the spinach. Pour the dressing over the salad. Toss lightly to mix. Serves 6.

Serving Size

makes 6 servings

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .