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Italian Blue Salad with Apricot Dressing

Kelly @ Trial and Eater
  • 10 minutes
  • Serves 4

INGREDIENTS

1

heaping cup Blueberries, fresh organic

1/4 cup

Apricot preserves

1 tsp

Dijon mustard

6 cups

Spinach/spring mix

1 tbsp

Apple cider vinegar

1/3 cup

Olive oil, extra virgin

1 cup

Pecan pieces, honey roasted

1 cup

Blue cheese