Spinach Salad with Maple Blueberry Vinaigrette



Prep Time
5 Minutes
Yield:
4 to 6 Servings
Chef:
Renée Lavallée
Source:
The Canteen

Ingredients: 

Salad Mix
1 lb Mixed Seasonal Greens (baby spinach/arugula/baby kale/kale), washed & dried
½ cup Dried cranberries or Blueberries
½ cup Toasted Pumpkin Seeds
Vinaigrette #1
2 tbsp Extra-virgin Olive Oil
1 tbsp Apple Cider Vinegar
2 tbsp Nova Scotia Maple Syrup
1 tbsp Pure Blueberry
1 ½ tbsp Dijon Mustard
Salt & Pepper
Vinaigrette #2
1 cup Nova Scotia Wild Blueberries
½ cup Buttermilk
1 tbsp Dijon Mustard
1 tbsp Champagne Vinegar
Salt & Pepper
Vinaigrette #3
½ cup Nova Scotia Wild Blueberries
¼ cup Balsamic Vinegar
¼ cup Olive Oil
1 ½ tsp Nova Scotia Honey
1 tbsp Dijon
Salt & Pepper
Vinaigrette #4
1 cup Blueberry Juice
½ cup Walnut Oil
¼ cup Sherry Vinegar
1 tbsp Nova Scotia Honey
Salt & Pepper

Method: 

Salad

Mix and add vinaigrette of choice.

Vinaigrette #1

Place all ingredients in a jar with a lid; place lid on tightly and shake.

Vinaigrette #2

Place in blender and process until smooth. Season to taste.

Vinaigrette #3

Place in blender and process until smooth.

Vinaigrette #4

Place in a jar; cover tightly with lid and shake.