Blueberry Spinach Salad with Goat Cheese and Almonds
By Sue Serves 6
Sugar free jams and preserves make the perfect base for healthy salad dressings that contain no high fructose corn syrup.
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- ¾ cup Smucker's Sugar Free Jam
- ¼ cup pure canola oil
- ¼ cup red wine vinegar
- Salt and pepper to taste
- 4 cups baby spinach and leaf lettuce blend
- ½ cup fresh blueberries
- ¼ cup dried cranberries
- ¼ cup toasted sliced almonds*
- ¼ cup sliced red onions
- ¼ cup crumbled goat cheese
You may also need:
Blender, Bowl, Food Processor, Kitchen Knife, Spoon
DRESSING: When dressing ingredients are cool, emulsion becomes more difficult to achieve. If your jam or vinegar was in the fridge, get them out and let them set on the counter until they reach room temperature. Once ready, measure 3/4 cup jam, 1/4 cup canola oil, and 1/4 cup red wine vinegar into a blender or food processor. Blend until full emulsion is achieved, then flavor with salt and pepper to taste. Let set 1 hour.
PREP: *Heat a small saute pan on medium heat and toss in almonds. Keeping almonds in motion to prevent burning, toast until fragrant - should take about a minute - then immediately remove from heat. Slice 1/4 cup of red onion as thinly as possible. Rinse blueberries and greens if needed.
ASSEMBLE: In a large salad bowl, add all ingredients barring those we used for the dressing. Toss and mix. Sprinkle with a little salt and pepper. Serve in separate bowls, topping with portions from the bottom where heavier ingredients tend to settle. Top with homemade fruit dressing. Enjoy!
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