Savor the sweet, crunchy flavor of this Blueberry-Spinach Salad. Chock full of cucumber, feta cheese and walnuts, you'll love Blueberry-Spinach salad.
What You Need
Original recipe yields 10 servings
1 pkg. (5 oz.) baby spinach leaves
1 cup shredded red cabbage
1-1/2 cups blueberries
1 cup toasted chopped PLANTERS Walnuts
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1-1/2 cups English cucumber, cut lengthwise in half, then sliced crosswise
1 cup cooked wild rice
1/4 cup KRAFT Balsamic Vinaigrette Dressing
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Let's Make It
Combine spinach and cabbage; place on large platter.
Top with all remaining ingredients except dressing.
Drizzle with dressing just before serving.
To prepare this delicious salad ahead of time, spoon rice into large serving bowl. Top with layers of all remaining ingredients except dressing. Refrigerate up to 24 hours. Add dressing just before serving; mix lightly.
How to Toast Nuts
Toasting nuts adds crunch and intensifies their flavor. MICROWAVE METHOD: Place up to 1 cup of nuts in a shallow microwaveable dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec. STOVETOP METHOD: Place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. OVEN METHOD: Spread nuts in single layer in a shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.