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Spinach Salad with Blueberries, Oranges and Almonds

By Chef Dee Johnston on October 11, 2020

Spinach Salad with Blueberries, Oranges and Almonds

Spinach Salad with Blueberries, Almonds and Oranges

Serves 6

What you’ll need:

For the salad:

12 oz. organic baby spinach leaves, washed thoroughly

You can use baby kale or mix kale and spinach together, if preferred

8 oz. fresh blueberries

2 Persian cucumbers, halved lengthwise and sliced 1/2 inch thick, optional

4 oz. sliced almonds

1 large can mandarin oranges, drained OR

Segments from 1 blood orange, pith removed

Red onion slices or chunks

Sesame seeds to taste

For the Dressing:

1/3 cup good quality olive oil

1 Tablespoon soy sauce or tamari

2 Tablespoons cider vinegar

2 Tablespoons brown sugar

Salt and pepper to taste

Steps:

  1. Mix dressing ingredients in a shaker jar.
  2. Combine salad ingredients, except almonds
  3. If you are making this dish ahead, place the cucumber chunks, oranges and blueberries on the bottom of the bowl, then add the onions and put the spinach on top. Refrigerate to crisp spinach.
  4. Just prior to serving, toss salad with dressing just until it glistens, sprinkle with sliced almonds and sesame seeds. Serve immediately.

 

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Chef DeeI am a chef, registered nurse, and health coach and live in a glorious agricultural valley in Ventura, California. I create most of my own recipes using organic and sustainable foods whenever possible and have shared many of them in my Gourmet Goddess cooking parties. Preparing and serving healthful, delicious, and beautiful food is my passion! I look forward to having you join us. Enjoy the recipes! - Chef Dee

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