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1/2 cup pecans
1 shallot
1 1/2 pints blueberries, divided
3 tablespoons sugar
1/3 cup raspberry vinegar
1 cup oil
10 ounces fresh spinach, washed and drained
1/2 cup crumbled blue cheese

Toast pecans in skillet or in oven at 300 degrees. Process shallot, 1/2 pint blueberries, sugar, vinegar and oil in blender or food processor. Combine spinach with remaining blueberries, blue cheese and pecans. Toss with dressing and serve immediately.

Servings: 8. Serving size: 1 cup. Per serving: 378 calories, 4.2 g protein, 33.4 g fat, 15.7 g carbohydrates, 3 g dietary fiber, 145 mg sodium, 10.8 g sugars, 6 mg cholesterol

Mary Donnally-Vazquez, Mid-South Synergy

Source: Camp Allen Cookbook, published by the Episcopal Diocese of Texas