Spinach and Berry Salad with Blue Cheese Balsamic Vinaigrette
A few of my favorite things! This salad is full of texture and flavor, not to mention healthy stuff that’s good for you!
Adjust the first four ingredients to get a consistency that you prefer.
I love a good blue cheese and even sprinkle more on top.
However, you can go lighter on the blue cheese and still get the delicious blend of flavors.
Spinach and Berry Salad with Blue Cheese Balsamic Vinaigrette
Servings
2-4 servings
2-4 servings
Ingredients
- 3 oz blue cheese (gluten free brand), crumbled
- 1/2 cup balsamic vinegar
- 1/3 cup extra virgin olive oil
- 1 tsp brown sugar
- 2 cups baby spinach leaves
- 2 whole pears, cored and diced
- 1 cup strawberries
Directions
- Whisk together the first four ingredients.
- Toss together the last four ingredients.
- Introduce first four ingredients to last four ingredients in a large bowl. Toss and serve!
Prep Time: 15 - 20 Minutes
Total Time: 15 - 20 Minutes
Karen wrote...
Hi! I used an 9x13 baking pan. If you want thicker cookies, use an 8x8. I actually did hand-crush the corn flakes a bit. You could go either way. I liked the way the slightly larger flakes, instead of crumbs, provide a crispy texture.
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Five Favs | The Loveliest Hour wrote...
[...] made this for our Easter Dinner: Piece de Boeuf Braisee -A la Mode (Braised Beef Pot Roast in Red Wine) from Julia Child. Oh my. Here’s a blurry [...]
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Natasha Samia wrote...
This sounds like a great recipe! Just a couple of questions--How big of a baking pan did you use? And did you crush the cornflakes before spreading them over the butter? Thanks!
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pat whitley wrote...
THANK YOU for your reply….you'll laugh, but i was SO intent about trying this recipe, i FORGOT the salt! i used crisco in the cups. Waited 5 min. after baked, & a tiny rubber scraper to go around. they came out. think one of the tricks is to wait 5 minutes, as directed to do in your instructions. i remember the last time when i used only k.a. flour (minus cornstarch) that these deflated…happened again. don't know why, but when this happens, it makes the popovers more dense & not with "nooks/crannies" like a typical popover. however, TASTE was GOOD. i have read where you put a small, sharp knife in to let the steam out after baking. i don't like to change a recipe too much before i use it. i took a picture (don't know how to send this to you) of the deflation….should have taken it first with the height, but forgot. thanks, again pat
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Karen wrote...
Have you tried the Ancient Harvest Quinoa/Corn spaghetti? It is terrific in all shapes. No Tagliatelle, though.
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