"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
Cuisine American
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 2
Calories 431kcal
Author Laura Yautz
Ingredients
For the Rainbow Salad
4cupsBaby Spinach
1cupBlack Beans(canned without salt if possible)
½cupGrape Tomatoes
½cupBlueberries
½cupPurple Cabbage,shredded
1Carrot,julienne or shredded
½Yellow Pepper,chopped
¼cupRed Raspberries
2tablespoonWalnuts(optional)
For the Blueberry Vinaigrette (Makes 6 servings)
½cupBlueberries(frozen work best)
½cupOlive Oil
3tablespoonBalsamic Vinegar
Water to thin
Instructions
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.