Spinach Blueberry Salad



1 lb spinach
3 tbsp hazelnuts, sliced
2 cups blueberries, fresh or frozen
½ medium red onion, thinly sliced
10 fl. oz. canned mandarin oranges, drained
or fresh orange sections

Honey –Sesame Dressing
1 tbsp sesame seeds
¼ cup blueberry vinegar or cider vinegar
2.5 tbsp olive oil
3 tbsp water or liquid from mandarin oranges
1 tbsp honey
¼ tsp paprika
¼ tsp Worcestershire sauce (dash Tabasco for vegetarians)

1. Trim, wash and dry spinach. Tear spinach into bite sized pieces. Place in salad bowl and set aside.
2. Dressing: Toast sesame seeds in ungreased skillet, stirring over medium heat until browned. Combine toasted sesame seeds, blueberry vinegar, olive oil, water, sugar, paprika and Worcestershire sauce (or Tabasco sauce for vegetarians). Mix well.
3. At serving time, pour dressing over spinach and mix well to coat leaves. Add blueberries, red onion slices, mandarin orange segments and hazelnuts and toss just enough to mix.

www.bcblueberry.com .