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Blueberry Spinach Salad with Lemon Vinaigrette

A fresh and fruity salad with a homemade lemon dressing.

Course Salad
Cuisine American
Keyword salad, blueberries, spinach, spring,
Prep Time 15 minutes
Total Time 15 minutes
Servings 4

Ingredients

  • 4 cups fresh baby spinach
  • 1 cup blueberries fresh or frozen
  • 3 spears asparagus
  • 1/3 cup feta cheese
  • 1/4 cup sliced almonds
  • 1/4 cup thinly sliced red onion

For Lemon Vinaigrette

  • 2 1/2 Tablespoons fresh lemon juice
  • 1 clove garlic minced
  • 1 1/2 teaspoons Dijon Mustard
  • 1/2 teaspoon honey
  • 6 Tablespoons Extra-Virgin Olive Oil
  • salt and pepper to taste

Instructions

  1. Fill a medium bowl with ice-cold water. Set aside. Add 1 cup of water to a medium saucepan. Bring to a bring. Add spears of asparagus to the boiling water. Cover and boil for 2-3 minutes or until the asparagus turn bright green. Remove the spears immediately and place them in the ice-cold water to stop cooking. Remove from the cold water and cut the asparagus into bite-sized pieces.

  2. Add the salad ingredients, including the blanched asparagus into a large salad bowl.

  3. In a small bowl, whisk together the lemon juice, garlic, dijon mustard, and honey. Slowly add in the olive oil and whisk until the dressing is emulsified.

  4. Drizzle the salad with the dressing and toss. Serve immediately.