Blueberry Spinach Salad

Cindy Geppert, past Chair of the Coppell Community Garden, says this is her family’s favorite salad!

4 c. fresh spinach
½ c. fresh blueberries
½ c. sugared pecans, see instructions below

2/3 c. oil
1/3 c. vinegar
2 cloves garlic, minced
2 tsp. sugar
½ tsp. salt
¼ tsp. black pepper, if desired

To make sugared pecans put chopped pecans in small sauté pan. Add 2 T. of sugar. Over medium heat, toast the pecans stirring frequently about 5-6 minutes until the sugar melts and the pecans are toasted, but not burnt. Remove the pecans from the hot pan to a plate to cool.

Put the spinach and blueberries in a salad bowl.

Mix the dressing ingredients in a small jar with a lid. Shake vigorously until well combined. Toss salad with about ¼ c. dressing. Store the remaining dressing in the refrigerator. Shake dressing to recombine just before serving.

Add the sugared pecans to the top of the salad.


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