Summer Salad with Magic Blueberry Dressing
Ingredients
- 1/2 bag baby spinach leaves
- 1 head romaine washed, crisped and torn
- 1 Fuji apple peel on, diced
- 1 cup grapes halved
- 1 pint blueberries washed and patted dry
- 3 oz. good bleu cheese crumbled
- salt and pepper to taste
- caramelized pecans*
Instructions
- Put blueberries on a foil lined baking sheet. Top with chopped apples and bleu cheese.
- Cook at 400 for about 10 minutes. Turn broiler on for last few minutes if necessary to get everything melted.
- Put greens in a salad bowl and top with grapes and pecans.
- Slide hot melted blueberry mixture from pan directly on top of salad. Toss gently. Taste and season if necessary.
Notes
*Caramelized Pecans
1 cup whole or chopped pecans
1 T butter
3 T brown sugar
salt
Melt butter in skillet, add pecans and sprinkle with sugar and salt. Cook and stir over medium to medium low until caramelized, about 5 minutes. Watch carefully, they can burn quickly! Put on a piece of wax paper to cool. Keep leftovers in a jar in your pantry for your next salad or dish.