Hello there– Dinner last night was out under the maple tree– chicken enchiladas, beans and this salad– with the MOPS (mothers of preschoolers) Moms. I can’t remember laughing so much…! And amazing stories (Lisa!!) of births and love and life with kids!!
Loved the salad– easy and pretty healthy (to balance out the sour cream enchiladas and chocolate cake!) And you can throw it together in about 10 minutes. Add chicken and it would be a perfect summer supper.
BLUEBERRY BROCCOLI SPINACH SALAD WITH POPPY SEED DRESSING
5 cups baby spinach
1 large heat broccoli, cut to bits
1 cup blueberries
1 avocado, cut into chunks
1/3 cup sliced almonds
1/4 dried cherries (or cranberries)
1/3 cup olive oil
3 tab. tarragon vinegar (or your favorite vinegar)
1 tab. sugar or honey
1 tsp. poppy seeds
salt & freshly ground pepper to taste
Layer the spinach and other salad ingredients into a pretty bowl.
In a container with a tight fitting lid, shake together the oil, vinegar, honey, poppy seeds, salt & pepper until they are all thoroughly blended. Pour over the salad when you are ready to serve it up. Enjoy!