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:
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.
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!
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
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