Blueberry Spinach Salad With Glazed Almonds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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BLUEBERRY SPINACH SALAD WITH GLAZED ALMONDS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cashion Estate in Terrell, Texas in 1996. Ingredients:
1/4 cup white wine vinegar |
1/2 cup sliced blueberries |
1 teaspoon finely minced fresh ginger |
2 tablespoons dijon mustard |
3 tablespoons honey |
1 tablespoon salad oil |
1 tablespoon poppy seeds |
1/2 cup sliced almonds |
2 tablespoons granulated sugar |
2 bunches spinach stemmed washed well and spun dry |
2 cups blueberries stemmed and halved or quartered |
1/2 cup thinly sliced sweet onions |
Directions:
1. In a blender combine vinegar, blueberries and ginger then blend to a smooth puree.
2. Combine mustard and honey then whisk in pureed blueberry mixture and slowly whisk in oil.
3. Stir in poppy seeds then refrigerate until needed.
4. To make glazed almonds lightly spray a baking sheet and set aside.
5. Place almonds and sugar in a nonstick skillet on high heat then start stirring with wooden spoon.
6. Sugar will start to dissolve and then caramelize.
7. Stir continuously to lightly toast almonds and coat with the sugar.
8. When almonds and sugar are golden brown quickly remove from pan onto sprayed baking sheet.
9. Spread out with spoon and let cool totally before using then break up before serving.
10. Place washed and dried spinach leaves in a large salad bowl.
11. Toss with blueberries, onions and 1/2 cup of the vinaigrette.
12. Sprinkle almonds on top of salad then serve with extra vinaigrette on the side.
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