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Blueberry Spinach Salad with Ginger Dressing
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Servings:
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about
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Cook Time: |
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Prep Time: |
30 minutes |
Cook Method: |
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Cook Temp: |
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This salad is perfect for a summer meal. Serve with grilled pork or salmon, along with a Taste of Inspirations Multigrain Boule or Multigrain Organic bread.
Dressing
1 Tbsp. grated fresh ginger
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 Tbsp. rice vinegar
2 Tbsp. fresh lemon juice
1/3 cup light or pure olive oil
2 Tbsp. reduced-fat mayonnaise
Salad
3 1/2 oz. Inspirations Baby Spinach (half a bag)
1 pint fresh blueberries
1 1/2 cups seedless watermelon, chopped into 1/2-inch pieces
1 yellow bell pepper, chopped
1 bunch of radishes, finely chopped (about 3/4 cup)
1/3 cup finely chopped chives
1. Prepare dressing. Add all dressing ingredients to a blender. Mix on medium speed until smooth; set aside. Alternately, combine in a lidded container, secure lid, and shake until thoroughly combined.
2. Place spinach in a large salad bowl. Top with blueberries, watermelon, yellow pepper, and radishes. Drizzle dressing over salad, sprinkle with chives, toss gently, and serve immediately.
Source: Hannaford Fresh Magazine, July/Aug 2008
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1 Tbs |
Grated fresh ginger |
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1/2 tsp |
Kosher salt |
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1/4 tsp |
Black pepper, freshly ground |
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1 Tbs |
Rice vinegar |
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2 Tbs |
Fresh lemon juice |
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1/3 cup |
Light olive oil |
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2 Tbs |
Reduced-fat mayonnaise |
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3 1/2 oz |
Hannaford Inspirations Baby Spinach |
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1 pnt |
Fresh blueberries |
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1 1/2 cup |
Chopped watermelon, seeded |
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1 ea |
Medium yellow bell pepper, seeded and chopped |
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6 oz |
Fresh red radishes, finely chopped |
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1/3 cup |
Finely chopped fresh chives |
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