Redwood Grill Blueberry Stilton Salad

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Spinach Salad

Preparation time:
Cooking time:

Serves: 6

Dietary guidance: v 

Tags: starter ·


2 bunches fresh spinach leaves (I have also made with arugula)
1 pint fresh (or frozen) blueberries
2/3 C stilton or regular blue cheese, crumbled
½ C chopped, toasted pecans (5 min. in toaster oven till slightly browned)

Blueberry Vinaigrette:
1 shallot (cleaned well)
½ pint fresh blueberries
1 tsp salt
2 Tbsp sugar
1/3 C raspberry vinegar
1 C olive oil


Combine all ingredients for dressing in a blender and put in fridge until ready. In a large bowl combine spinach, blueberries, cheese and pecans; toss with dressing.


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