Red, White & Blue Spinach Salad

Summer Salad Series!

Red, White & Blue Spinach Salad

Red, White & Blue Spinach Salad

Ingredients

1 c. washed baby spinach leaves
1 c. washed baby red bib lettuce, torn to bite size pieces
1/2 c. fresh blueberries, washed and drained
1/2 c. slivered almonds
1/2 c. feta cheese (if desired)
2 T. coarsely chopped fresh basil (if desired)

Combine spinach and red lettuce in large salad bowl. Sprinkle blueberries, almonds, and cheese over lettuce. (Hint: Even if you can’t have tomatoes, others you are serving the salad to may want them. Add a handful of tiny grape tomatoes to the salad that will be easy for you to push aside or avoid.) Drizzle with Basil Blueberry Non-Vinaigrette Salad Dressing:

Basil Blueberry Non-Vinaigrette Salad Dressing

Ingredients

1 c. frozen blueberries, partially thawed
1/2 c. organic, pure blueberry juice
1/2 c. olive oil
1 t. lemon zest
1/2 t. sugar
2 t. finely chopped fresh basil (may substitute thyme)
Pinch salt
Pinch white pepper as tolerated to taste

Place all ingredients in blender. Blend using one-second “pulses,” checking consistency after every couple of pulses.  May also be made without using frozen berries. Simply increase juice to 1 cup.

By | 2016-06-28T23:40:16+00:00 June 6th, 2013|Flavor Fun, Meal Ideas, Recipes, Salads|Comments Off on Red, White & Blue Spinach Salad

About the Author:

Julie Beyer MA, RDN is an internationally recognized expert on diet and interstitial cystitis. She is a dual graduate from Michigan State University with a Master’s degree in Health Communications and serves on the faculty of the University of Phoenix. Drawing on her personal experience with interstitial cystitis and her professional expertise as a registered dietitian, Julie is the author of three books about IC: Confident Choices: Customizing the IC Diet, Confident Choices: A Cookbook for IC and OAB and Interstitial Cystitis: A Guide for Nutrition Educators. Learn more about Julie on her website: ic-diet.com