Please consult the OU's guidelines for checking fruits and vegetables.

Blueberry Spinach Salad
Blueberry Spinach Salad Eileen Goltz | Pareve

makes 6 servings


3 tablespoon sugar

2 tablespoon apple cider vinegar

1/4 teaspoon dry mustard

1/8 teaspoon salt

1/4 cup vegetable oil


20 Oz fresh spinach

1 cup fresh blueberries

3 oranges

1/2 cup slivered almonds


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.