Ingredients
1/4 cup raspberry vinegar2 teaspoons Dijon mustard1 teaspoon sugar1/2 teaspoon salt1/2 cup canola oilSALAD:12 cups fresh baby spinach (about 10 ounces) 1 cup fresh blueberries1 cup (4 ounces) crumbled blue cheese1/2 cup chopped pecans, toasted
Preparation
Mix first four ingredients; gradually whisk in oil until blended. In a large bowl, combine salad ingredients; toss with dressing.
