Sweet. Salty. Crunchy. Tangy. Healthy. Hearty. All words that describe this delicious blueberry spinach salad. A vegetarian recipe for Meatless Monday!
Kosher salt and freshly cracked black pepperto taste
Instructions
Make the Dressing (see notes)
In a small bowl, whisk the milk together with the mayonnaise, sour cream. Whisk in the vinegar, Worcestershire sauce, sugar, and garlic powder until well blended. Season with salt and pepper, to taste. Use a spoon to fold in blue cheese.
Transfer to airtight container and refrigerate until needed. Stir well before serving.
Assemble The Salad
Equally, divide the salad ingredients into four serving bowls. Serve with the blue cheese dressing on the side.
Notes
The Blue Cheese Dressing:The dressing tastes best if it sits in the refrigerator for a few hours or makes it the day before. The longer it sits before serving, the better. For a low-calorie option, substitute the mayonnaise with yogurt or reduced-fat mayonnaise and use reduced-fat sour cream.Do not add the dressing until just before serving. The spinach will wilt if it sits too long.The Apple: Crispy varieties of apple work best for this salad, such as Granny Smith, Fuji Honey Crisp, or our favorite, Envy.
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