Spinach and Blueberry Salad
4 cups baby spinach leaves
1 cup fresh blueberries
1-1/2 to 2 tablespoons white balsamic vinegar
1 tablespoon orange juice
2 tablespoons olive oil
1/4 teaspoon Dijon-style mustard
Salt and pepper to taste
2 tablespoons crumbled soft blue cheese
Combine spinach and blueberries in a salad bowl. Toss gently.
Combine 1-1/2 tablespoons vinegar, orange juice, olive oil and mustard in a cup. Season with a pinch of salt and pepper. Taste; if desired, add remaining vinegar. Just before serving, pour dressing over salad. Toss gently, but well. Sprinkle blue cheese on top. Serves 4.
Per serving: 110 calories / 7.5 grams fat / 2 grams protein / 6 grams carbohydrates / 3 milligrams cholesterol / 250 milligrams sodium / 1.5 grams dietary fiber