This recipe is adapted from a Bobby Flay original.
1/4 cup raspberry vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup canola oil
12 cups fresh baby spinach (about 10 ounces)
1 cup fresh blueberries
1 cup (4 ounces) crumbled blue cheese (or feta if your preference)
1/2 cup chopped pecans, toasted (or other nut or crunch factor)
Mix first four ingredients; gradually whisk in oil until blended. In a large bowl, combine salad ingredients; toss with dressing.
1 red onion
1 ½ Tablespoons dijon mustard
2 Tablespoons white wine vinegar
1 Tablespoon capers
1/3 cup olive oil
1 lb. Carrots
2 celery stalks
¼ cup chopped dill
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