Healthy spring salad is packed with antioxidants

How healthy can one salad get?

This surprising spring salad is a variation of the popular strawberry-spinach combo, but in this version, blueberries provide the juicy bursts of sweet-tart crunch.

Shredded Brussels sprouts and grated carrots add more texture – and antioxidants. A just-right honey-Dijon vinaigrette melds everything together.

Blueberry spinach salad with honey-Dijon vinaigrette

Makes 2 to 4 servings

Ingredients:

½ cup blueberries

2 tablespoons pecans, chopped

¼ cup raisins

¼ cup carrot, grated

2 tablespoons red onion, chopped

1 stalk celery, chopped

1 cup Brussels sprouts, shredded

2 cups baby spinach

For vinaigrette:

1 tablespoon lemon juice

1 tablespoon white wine vinegar

2 tablespoons extra virgin olive oil

1 teaspoon Dijon mustard

1 teaspoon honey

Salt and pepper to taste

Instructions:

In a large bowl, combine blueberries, pecans, raisins, grated carrot, red onion, celery and shredded Brussels sprouts. Lightly toss.

Make vinaigrette: In a jar or bowl, combine lemon juice, vinegar, olive oil, mustard and honey; shake or stir to blend. Add salt and pepper to taste.

Pour vinaigrette over blueberry mixture in bowl. Lightly toss. Add spinach; toss to combine.

Serve.