For today’s #WorldWatercolorMonth Painting, I present: Blueberries in Prussian Blue. This is a “botanical” painting of sorts and possibly one of my more “realistic” paintings. A bit of a diversion for me.
And while we are on the subject of blueberries – the yummy, nutrient-packed fruit of the gods, here is a recipe for a spinach salad I made last week with blueberries in it. DIVINE!
I tossed some fresh spinach with blueberries and blue cheese (but you could use feta or goat or any other cheese you like), toasted walnuts, and green onions, and then drizzled with balsamic vinaigrette for a really fresh, yummy salad.
Some other favorite blueberry recipes I’ve shared in the past you might want to check out are my “almost famous” to-die-for Blueberry White Chocolate Chip Cookies and melt-in-your-mouth Fresh Peach and Blueberry Streusel Muffins. Maybe not quite as healthy, but very delish!
Spinach & Blueberry Salad
- 1 lb Spinach
- 1 pint blueberries
- 4 green onions, sliced
- 1 cup toasted and sugared walnuts*
- 1/2 cup crumbled blue cheese
- 1/3 cup Balsaimic Vinaigrette
Combine fresh, clean spinach, blueberries, green onions and walnuts and drizzle with balsamic vinaigrette. Top with crumbled blue cheese and serve immediately.
*Melt 1 Tbsp butter in skillet over medium heat. Add walnuts, and sprinkle with sugar. Saute over medium heat for approximately five minutes until sugar has melted and walnuts have browned. Cool completely.
Cheers & Hugs,