Blueberry Spinach Salad with Hot Bacon Dressing
Per Portion: Not Available
4 slices bacon
1 cup chopped red onion
1 tablespoon sugar
1/4 cup white wine vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons cornstarch
6 ounces (about 8 cups) baby spinach
2 cups fresh blueberries
1 cup grape tomatoes, halved
1 cup blue cheese crumbles
4 (6 ounces each) boneless, skinless chicken breasts,
cooked and sliced

In a skillet, over medium heat, sauté bacon until crisp, about 7 minutes. Remove bacon and crumble; set aside. Add onion to drippings in skillet; cook, stirring, until translucent, about 4 minutes. Add sugar, vinegar, 1/3-cup water, salt and pepper; bring to boil. Reduce heat and simmer 5 minutes. In a small cup, combine cornstarch and 2 tablespoons water; add to simmering liquid, stirring rapidly; continue cooking until dressing is thickened, about 3 minutes. Stir in salt and pepper. In a large bowl, toss spinach and warm dressing. On four large plates, evenly divide spinach; sprinkle each with 1/2 cup blueberries, 1/4 cup tomatoes, 1/4 cup cheese crumbles,1 tablespoon reserved bacon, and 1 chicken breast. Serve immediately.
© 2009 BC Blueberry Council
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Tel: 604 864 2117 Fax: 604 864 2197