Cambridge Cooks: Blueberry Spinach Salad Cambridge Cooks: Blueberry Spinach Salad

Photos: Debra Pearlman

My neighbor Mary found this recipe in a flier from Hannafords. It's a great end of summer salad to add to your Labor Day dinner, here it is.

BLUEBERRY SPINACH SALAD WITH GINGER DRESSING

WHAT YOU NEED:

Dressing:
1 Tbsp. grated fresh ginger (about a 2" finger)
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 Tbsp rice vinegar
2 Tbsp. fresh lemon juice
1/3 cup light or pure olive oil
2 Tbsp. reduced-fat mayonnaise

Salad:
3-1/2 oz Baby Spinach (approx. 1/2 bag)
1 pint fresh blueberries
1-1/2 cups seedless watermelon, chopped into 1/2-inch pieces
1 yellow bell pepper, chopped
1 bunch radishes, finely chopped (approx. 3/4 cup)
1/3 cup finely chopped chives

WHAT YOU DO:

1. Combine all dressing ingredients to a blender. Mix on medium speed until smooth, set aside.

2. Place spinach in a large salad bowl. Top with blueberries, watermelon, yellow pepper, and radishes. Drizzle dressing on salad and sprinkle with chives. Toss gently and serve.

This recipe is supposed to serve four (4), but when I made it five people had salad and there was enough left over for the next day. In fact, the salad tasted even better the next day as the flavors had a chance to really develop.

Works great with grilled pork or salmon.