BABY SPINACH SALAD WITH BLUEBERRY AND LIME VINAIGRETTE
Quick-Fix Southern
by Rebecca Lang
The combination of sweet strawberries, salty feta cheese, and the tart dressing makes an incredible salad. I like to serve salads on platters to show off the beautiful colors. Blueberries naturally contain pectin, so the dressing will become thick if it sits for a while. If you need to, whisk in a little more olive oil to thin it out.
Serves 6
INGREDIENTS
· 1 (6-ounce) package baby spinach
· 1 cup sliced strawberries
· 1 cup crumbled feta cheese
· 1 cup fresh blueberries
· 1/4 cup white balsamic vinegar
· Zest of 1 lime
· 1 tablespoon freshly squeezed lime juice
· 1 tablespoon honey
· 2/3 cup olive oil
DIRECTIONS
Arrange the spinach on a serving platter. Top with the strawberries and feta cheese.
For the dressing, place the blueberries, vinegar, lime zest and juice, and honey in the bowl of a food processor fitted with a metal blade.
Process until the blueberries are pureed, about 1 minute.
With the food processor running, slowly add the olive oil in a steady stream.
Drizzle the dressing over the salad and serve.
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