Spinach Blueberry Salad
Posted by Charity on Jan 25, 2012 in 21-Day Detox Recipes, Side Dish Recipes, Vegetarian | 0 comments
- 1 tablespoon coconut oil
- 3/4 cup almonds, blanched and slivered
- 1 pound spinach, rinsed and torn into bite-size pieces
- 1 cup organic blueberries (fresh or dried)
- 2 tablespoons toasted sesame seeds
- 1 tablespoon poppy seeds
- 1/4 cup agave
- 2 teaspoons minced onion
- 1/4 teaspoon paprika
- 1/4 cup white wine vinegar
- 1/4 cup cider vinegar
- 1/2 cup cold-pressed olive oil
- In a medium saucepan, melt coconut over low-medium heat. Cook almonds in oil until lightly toasted. Remove from heat, and let cool.
- In a large bowl, combine the spinach with the toasted almonds and blueberries.
- In a medium bowl, whisk together the sesame seeds, poppy seeds, agave, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.