Tuesday, July 16, 2013

Blueberry Fields Salad

Hot enough for you? It's been in the mid 90's here all week in NY. So hot that my 7:30 pm breeze has been non existent. I look forward to that breeze every night. I guess I will take the heat any day over the freezing winter. I do love summer I also just love summer salads.
The possibilities are endless. The abundance of fresh farm fruits and vegetables is just great during the summer months. There is nothing better than going to the farm stands and the farmers market. Long Island is filled with farms on our east end. Many weekends I find us just taking the short drive a little further east to see what farms we come across and what they have to offer. This salad was an inspiration from some fresh blueberries that were picked up from a local farmer.

1 cup chopped walnuts
1/2 cup balsamic vinegar
1/3 cup blueberry preserves
1/3 cup olive oil
2 (5.5-oz.) packages spring greens and baby spinach mix
2 cups fresh blueberries
1 small red onion, halved and sliced
1 cup crumbled blue cheese or feta


Heat walnuts in a small skillet over medium-high heat, stirring constantly, 5 minutes or until toasted and fragrant.

Whisk together balsamic vinegar, next 2 ingredients, and salt and freshly ground pepper to taste in a small bowl. Combine walnuts, spinach mix, and next 3 ingredients in a large bowl. Drizzle with desired amount of vinaigrette, and toss to combine. Serve immediately with remaining vinaigrette.

*Shared with Riverton Housewives Roundup Foodie FridayWeekend Potluck, Weekend WondersTotally Tasty Tuesdays, All My Bloggy FriendsShare Your Stuff TuesdayTuesday Talent Show


  1. I would never have thought of combining blueberries and spinach... sounds fantastic. Thanks for sharing it with us on foodie friday.

  2. Perfecto y sabroso me gusta mucho,abrazos.

  3. I adore this salad..it's so lovely Rina!
    Thank you for sharing at Share Your Stuff Tuesdays!

  4. This looks so refreshing and filling! Thanks for sharing!