Tag Archives: fresh spinach

Spinach, Blueberry, and Blue Cheese Salad with Blueberry Vinaigrette

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I took a short break from the internet at the end of August, and I can’t believe we are into September already! But it’s still officially summer and the weather is still warm for many of us, so I thought I’d post a recipe for a fruity, cheesy salad. Salads make great light lunches on hot, humid days and it’s even more convenient when you can make them ahead of time for work or just to have handy at home. I found lots of great grab-and-go ideas in Mason Jar Salads and More by Julia Mirabella. The salads are made by layering the ingredients vertically in Mason jars (the 9781612432892.011dressing usually goes on the bottom–this salad is an exception). In addition to recipes for salad lunches, the book includes some breakfast smoothies and oatmeal you can make-and-take in mason jars, as well as other healthy lunch options that include pasta and rice. There are some snack ideas, too, and lots of great homemade vinaigrettes to try out.

I decided to make the Spinach, Blueberry, and Blue Cheese Salad and instead of using the Red Wine Vinaigrette that the original recipe calls for, I made the Blueberry Vinaigrette. I thought the blueberry-spinach combination was really good, and I loved the taste of blue cheese with it, too. The Blueberry Vinaigrette was great on this salad–it added even more blueberry flavor. If you like fruit and cheese, this salad is a great way to enjoy those mix of flavors. Some of you may not be crazy about blue cheese, so if that’s the case, you could try substituting feta cheese. This is a really easy salad to put together–hope you enjoy it!

SPINACH, BLUEBERRY, AND BLUE CHEESE SALAD WITH BLUEBERRY VINAIGRETTE from Mason Jar Salads and More

Makes 1 serving

  • 1/2 cup blueberries
  • 3 cups spinach leaves, divided
  • 1/4 cup shaved or sliced almonds
  • 2 ounces crumbled blue cheese
  • 3 Tablespoons Blueberry Vinaigrette (see recipe below)
  • 1 quart-size Mason jar

Place the blueberries, vinegar, honey, salt, and pepper in a blender and blend until smooth. With the blender running, slowly add the olive oil until it is the right consistency.

Place the blueberries in the bottom of the Mason jar. Next make layers of 2 cups spinach, the almonds, and the remaining 1 cup spinach. The final layer should be the blue cheese. If you’re eating this right away, you can pour the vinaigrette over the salad and serve. If you’re storing this in the fridge for later, see below…

On top of the blue cheese, make a parchment paper cup (cut a square of parchment paper to an 8×8″ size; place it over the jar and push down to form a little cup). The edges of the parchment paper should extend beyond the edge of the jar; bend edges downward over the outside of the jar.

Pour the vinaigrette into the parchment paper cup and twist on the lid, making sure it is tight. Refrigerate until ready to eat and mix the vinaigrette in with the other ingredients in your salad. Note: !f you’re going to eat this salad on the same day you make it, you can put the dressing in the bottom of the jar and eliminate the parchment paper cup. Otherwise, the salad will last longer if the blueberries don’t sit in the dressing.

BLUEBERRY VINAIGRETTE

  • 3 Tablespoons fresh blueberries
  • 2 Tablespoons apple cider vinegar
  • 1/4 teaspoon honey
  • pinch of salt
  • freshly ground black pepper, to taste
  • 4 to 5 Tablespoons olive oil

Place the blueberries, vinegar, honey, salt, and pepper in a blender and blend until smooth. With the blender running, slowly add the olive oil until it is the right consistency.

I love using fresh fruit in salads–it adds so much extra flavor! What fruits do you like using in your salads?

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Tropical Spinach Smoothie

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In my last post, I shared a recipe I had made with OrganicGirl Super Greens, the Super Greens Fiesta Salad, and now I’ll be sharing a another recipe I made with OrganicGirlWinnersOrganicGirl Baby Spinach, the Tropical Spinach Smoothie. But first, I’ll tell you who the 5 Giveaway winners are from the OrganicGirl Greens giveaway on that salad post!

Congratulations to Jhuls (comment #7), Keshakeke (comment #10), Deal Housewife (comment #20), Table of Colors (comment #24), and Rachel (comment #33)! I’ll be emailing each of you to let you know in case you don’t happen to see this and will give your email to OrganicGirl so they can contact you about delivering your greens!

Thanks so much to all of you who participated in the giveaway! I wish you all could have won some greens, but as a consolation prize, here’s a recipe for a spinach smoothie that I think you’ll really like! This is a wonderful smoothie–it’s thick but not too thick. It’s sweet but not too sweet. It tastes great and it’s very, very healthy. And it’s an easy, tasty way to add more spinach to your diet.

TROPICAL SPINACH SMOOTHIE by NancyCreative, adapted from OrganicGirl

Makes 12 ounces, enough for 1 large or 2 small servings

  • 1 1/2 cups (well packed) OrganicGirl Baby Spinach (or substitute Baby Kale or Super Greens mix)
  • 1/2 cup orange juice
  • 1/2 of a small to medium size banana
  • 1 cup frozen mango
  • 1 Tablespoon honey

Put all ingredients in a high-power blender and blend on high until smooth. Pour into a glass (or glasses) and serve.

Have you made smoothies with spinach before? What other kinds of recipes do you like to use spinach in?