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07
Jun
2009
Blueberry and Spinach Salad with Hot Bacon Dressing
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Written By Recipe Coordinator

Blueberry and Spinach Salad with Hot Bacon Dressing

There are only three fruits native to North America: blueberries, cranberries and Concord grapes. This blueberry spinach salad recipe highlights two extremely healthy ingredients!

 

4 slices Applewood-smoked bacon, chopped

 

2 cups red onion, chopped

 

2 tablespoons sugar

1 ounce (2 tablespoons) sherry wine

 

4 ounces (1/2 cup) white balsamic vinegar

1 tablespoon cornstarch

2 ounces (1/4 cup) chicken broth

1/4 teaspoon salt
 

1/4 teaspoon ground black pepper
 

12 ounces (about 5 quarts) baby spinach

8 ounces (about 2 cups) fresh blueberries

4 ounces (about 1 cup) grape tomatoes, halved

4 ounces (about 1 cup) blue cheese crumbles

2 ounces (about 1/4 cup) bacon bits



1. In a skillet, over medium heat, sauté bacon until crisp, about 7 minutes.

 

2. Add onion; cook, stirring, until translucent, about 4 minutes. Add sugar; cook, stirring, 1 minute. Deglaze pan with sherry.


3. Add vinegar and 6 ounces water; bring to boil. Reduce heat and simmer 5 minutes.


4. Combine cornstarch and chicken broth; add to simmering liquid, stirring rapidly; continue cooking until dressing is thickened, about 3 minutes. Stir in salt and pepper. Use immediately or chill and reheat as needed. (Yield: about 12 ounces).


4. At service, in a large bowl, toss spinach with 8 ounces of the hot dressing.


5. On each of four large plates, divide dressed spinach (about 5 cups per plate).

 

6. Sprinkle each serving with 1/2 cup blueberries, 1/4 cup tomatoes, 1/4 cup cheese crumbles and 1 tablespoon bacon bits.


6. According to order, place hot protein on side of salad. Serve immediately.


YIELD: 4 portions.

 

Recipe and photo courtesy of blueberrycouncil.org. 

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avatar Randy
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This is a great recipe !!!
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