Spinach Blueberry Salad

A colorful salad of fresh spinach, ripe blueberries, sharp parmesan, & crunchy pecans is a lovely spring recipe. It's fresh, nutty, sweet, & savory in every delicious bite.

5 from 1 vote

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Prep Time 5

Total Time 5

Course Salad

Cuisine American

Servings

Calories 245 kcal

Ingredients

4 cups fresh baby spinach leaves washed & dried
½ pint fresh blueberries washed & dried
½ cup pecan whole or halves
¼ cup shaved parmesan
3 tablespoons olive oil drizzle on top, amounts are approximate
2 tablespoons red wine vinegar drizzle on top, amounts are approximate
salt & fresh cracked black pepper to taste optional

Instructions

To a large serving platter or salad bowl, add the rinsed & dry baby spinach leaves.
Sprinkle on the blueberries, pecans, & parmesan cheese. Evenly distribute them throughout the spinach leaves.
Drizzle with olive oil & red wine vinegar - do not overdress. You can also use your favorite balsamic vinegar or vinaigrette dressing. ** see other dressing ideas in the Variations section above
Add fresh cracked black pepper & salt if desired.
Gently toss the salad with salad forks or tongs.
Using tongs serve in individual salad bowls or on a plate as a side dish with your favorite entree. ENJOY immediately!
Serves: makes 4 side dishes or 2 main course servings

Nutrition

Calories: 245kcalCarbohydrates: 12gProtein: 5gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gCholesterol: 4mgSodium: 125mgPotassium: 272mgFiber: 3gSugar: 7gVitamin A: 2901IUVitamin C: 14mgCalcium: 116mgIron: 1mg

Keyword 6-ingredient, healthy, spring, summer, vegetarian

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