Red, White and Blue (And Green) Salad

5 oz. baby spinach

half pint blueberries

1/3 cup blue cheese crumbles

1/2 cup chopped pecans

1/8 cup Craisins (dried cranberries)

Makes about three big salads. Serve with a raspberry vinaigrette. I used bottled Marie’s brand raspberry vinaigrette.

This is one of my favorite combinations in a salad. It happens to have all the right colors for the Fourth of July (with the addition of a lot of green) and would also work well as a side dish for a Fourth of July picnic or barbecue.

This salad is full of nutrition. Spinach is a good source of Vitamin A, Vitamin C, Vitamin K1, folic acid, iron and calcium. Blueberries are a great source of Vitamin K1, Vitamin C and manganese and these antioxidants: anthocyanins, quercetin and myricetin.