"Eat the Rainbow" Spinach Salad with Blueberry Vinaigrette
This heart healthy salad is everything summer! A simple throw-together meal that's great for packing for lunch, or dinner on a steamy evening.
Course Main Course, Salad
For the Rainbow Salad
1cupBlack Beans(canned without salt if possible)
1Carrot,julienne or shredded
For the Blueberry Vinaigrette (Makes 6 servings)
½cupBlueberries(frozen work best)
Water to thin
Arrange the salad ingredients on two plates, in any way you like.
Make the dressing by thawing the blueberries, if using frozen. Add all the dressing ingredients to a small food processor, and process on high until blueberries are completely pureed into the dressing. If the dressing is thick, add a tablespoon or so of water to thin it out.
Drizzle about 2 tablespoons of the dressing on each salad.