Blueberry, Radish and Spinach Salad with Creamy Vinaigrette – Recipe! Image 1
Food, Salads

Blueberry, Radish and Spinach Salad with Creamy Vinaigrette – Recipe!

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It’s hot in Los Angeles today with temperatures that feel like summertime and there’s no better day to indulge on a delightful salad.  A fresh combination of ingredients that taste so lovely together like blueberries, radishes and leafy spinach make a nice meal and are packed with tons of flavor.  I enjoy a good mix of something sweet like berries with slightly bitter notes of arugula or spinach, and a bit of spice from crunchy radishes or radicchio — all tossed together in one bowl.

I eat spinach all year long and this hardy green is slightly more flavorful in the spring and summer months, but I enjoy it in so many ways because it can hold up to other ingredients.  Whether you eat it sauteed in a pan with lemon and garlic, or tossed in a warm vinaigrette, spinach is a vegetable that’s super versatile.  It’s light, sweet and super refreshing, and especially nice tossed with a vinaigrette made with pantry ingredients and a spoonful of yogurt for creaminess.  I think this salad makes the perfect meal, and can be tossed with grilled chicken for added protein.  Enjoy the many flavors of the season.

Blueberry, Radish and Spinach Salad with Creamy Vinaigrette – Recipe! Image 2

Ingredients

4 cups baby spinach leaves

1 cup fresh blueberries

6 radishes sliced, any variety

3 spring onions, sliced

Vinaigrette

1/4 cup red wine vinegar

2 tablespoons plain yogurt

1 teaspoon Dijon mustard

1 teaspoon granulated sugar

1 clove garlic, minced

1/4 cup sunflower or vegetable oil

pinch of salt & pepper

(Serves 4)

Blueberry, Radish and Spinach Salad with Creamy Vinaigrette – Recipe! Image 3

To Prepare:

  1. In a large salad bowl, add spinach, blueberries, radishes and spring onions.
  2. In a jar with fitted lid, add all Vinaigrette ingredients, shake until combined.  Add 1 tablespoon of cool water, shake again.  Add more to thin if necessary.
  3. Pour vinaigrette over salad and toss to coat leaves.  Serve immediately.  Enjoy!

 

 

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