My Saturday morning routine consists of sleeping in (which usually means 7:00 am) and then hitting the farmer’s market by 9:00. My husband was out of town this past weekend, so some friends called me up to go to the market and then off to a neighboring town for an old-fashioned car show, where vintage cars and trucks lined the streets. Here are a few of my favorites:

Tweety-bird vintage car
Here’s a yellow Vintage car with “Tweety-bird eyes”.
Green vintage roadster with pipes.
Green vintage roadster with awesome pipes.
This vintage car looks great in its coat of shiny purple with the white upholstery.
This vintage car looks great in its coat of shiny purple with the white upholstery.


After we finished with the car show, we drove out to their home in the country where I helped put the horses in the pasture, took a few pictures of their chickens, and even came home with a couple dozen farm fresh eggs.

Horses eating in a field
The horses love feeding on the fresh grass in the pasture.
Egg laying hen
This chicken was sitting in the hen-house laying an egg!
Egg laying chickens
The different varieties of chickens produce green and brown eggs.


After I arrived home from a very fun-filled day, it was time to make something with the bag of fresh spinach I picked up at the market. I created what I call my “Spinach & Blue” salad. This salad is very quick to put together and makes a colorful display of nutritional yumminess!



Toasted Almonds

Gently toasted almonds add a nice crunch to the Spinach & Blue Salad.


Blueberry dressing
Blueberries, olive oil, honey, and apple cider vinegar makes for a tasty dressing.


Spinach Salad
Toasted almonds, blueberries, and crisp spinach are the start of the Spinach & Blue.


Spinach Salad
Add the second part of the “Blue” to the salad, blue cheese, and toss in the blueberry vinaigrette.


Blueberry Spinach Salad
Looking for another great summer salad? Look no further. This Spinach & Blue is crisp & delicious!


 Spinach & Blue Salad with Blueberry Vinaigrette

4-6 cups spinach leaves, washed and torn

1 cup fresh blueberries

1/2 cup almonds, toasted

1/2 cup blue cheese crumbles


Blueberry Vinaigrette

1/4 cup olive oil

1/4 cup apple cider vinegar

1/2 cup blueberries

3 Tbsp honey

salt & pepper to taste

Place ingredients into a blender & blend for 1 minute.


Toast almonds under the broiler until golden brown. Tear spinach and place in a large bowl. Add toasted almonds, blueberries, blue cheese, and toss with blueberry vinaigrette.

I have shared this recipe on the following blogs: ThisGalCooks, MyCulturedPalate, SimplyGlutenAndSugarFree, RealFoodForager, NourishingJoy, CookingTF, GlutenFreeHomemaker, WellFedHomestead, VegetarianMamma, AnnKroeker, Chef-in-Training

5 comments on “Spinach & Blue Salad with Blueberry Vinaigrette”

  1. Homemade vinaigrettes are the best – so much better than store bought! And this one looks great. Did you mash up the blueberries in your dressing? It doesn’t say so, but your end result looks like that was the case.

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