Description
This Blueberry Spinach Salad with Blueberry Vinaigrette is refreshing and bursting with flavor. Can be served as an entree salad or a side dish to any meal. A low FODMAP recipe for those suffering from IBS or other digestive sensitivities.
Ingredients
Units
Scale
- 8 cups packed baby spinach
- 1 1/2 cups fresh blueberries
- 1/2 cup chopped walnuts
- 1/2 cup Feta Cheese
Blueberry Vinaigrette Dressing:
- 1/4 cup fresh blueberries
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 Tablespoon sugar (can substitute with your sweetener of choice)
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Put the spinach, blueberries, walnuts and feta cheese in a bowl; toss to combine. Divide equally onto four serving plates.
For the dressing:
- Place all the ingredients in a blender. Puree until a smooth consistency.
- Pour the dressing on the salad, as desired. Enjoy!
(The dressing will make more than is needed for this recipe alone. Store in the fridge in a sealed container for up to 1 week. Use on other salads, as a marinade for meat or poultry, or as a topping on whatever your heart desires!)
Notes
This recipe was developing using low FODMAP ingredients but the recipe itself has not been tested for its FODMAP content.