Bursting With Blueberries!

In addition to the wonderful Wolfgang Puck recipes we feasted on for tonight’s dinner, I also created a non-Wolfgang Puck salad – Blueberry Spinach Salad. This salad is not only delicious, but takes on a different twist of the classic Strawberry Spinach Salad.

Here’s the my adaption of recipe for Blueberry Spinach Salad, orginally from AllRecipes.com:

1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
2 tablespoons raspberry puree
2 teaspoons honey mustard
1 teaspoon sugar
1/2 teaspoon salt
1 (10 ounce) package fresh spinach, torn
1 (4 ounce) package blue cheese, crumbled
1 cup fresh blueberries
1/2 cup chopped pecans, toasted

In a bowl, whisk the first five ingredients and shake well. In a large salad bowl, toss the spinach, blue cheese, blueberries and pecans. Add dressing and toss gently; serve immediately.

*I’m also submitting this recipe to the Tried Tested & True blogging event, hosted by Equal Opportunity Kitchen. If you have any health-promoting tried, tested and true recipes, submit them to the event!*

Harvest Salad & Raspberry Vinaigrette

Tonight is focused on my Traditional fare menu and some desserts. Everything is set for the most part… and I approached it as if it were just one of my cooking class events where everything is prepped and ready to assemble. Here are recipes of the traditional Thanksgiving dishes on my menu.

Harvest Salad & Raspberry Vinaigrette Dressing:

½ cup oil
½ cup raspberry puree
½ cup white wine vinegar
½ cup sugar
2 teaspoons Dijon mustard
¼ teaspoon italian seasoning salt & pepper to taste

Whisk all ingredients well.
This dressing will accompany my harvest salad that includes baby spinach, mache, Danish blue cheese, dried cranberries, chopped walnuts and chopped apples.