>>Red, White & Bleu Spinach Salad

Red, White & Bleu Spinach Salad

Ease: Easy

Yield: 4 servings

Preparation time: 10 minutes

Cook Time: 45 minutes

Southeast Dairy Association - potato mushroom bean
This refreshing summer salad is perfect for picnics and light lunches. Spinach, apples and bleu cheese provide much-needed vitamins and minerals, and the vibrant colors will lighten any table.


  • 1 (15-ounce) can of chickpeas (garbanzo beans), rinsed and drained well
  • 2 teaspoons olive oil
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1 (10-ounce) package fresh baby spinach, thoroughly washed
  • 1 Red Delicious apple, thinly sliced
  • 1 cup sliced white button mushrooms
  • 3 ounces crumbled bleu cheese


Preheat oven to 350˚.

Toss chickpeas with 2 teaspoons oil; spread in a single layer on a baking sheet lined with parchment or sprayed with cooking spray. Bake at 350˚ for 25 to 30 minutes or until browned and toasted. Cool in pan on a wire rack 20 minutes.

Whisk together 1/4 cup olive oil, vinegar and next three ingredients (through black pepper) until well blended. Layer spinach and remaining ingredients in a bowl; top with roasted chickpeas. Drizzle with vinaigrette and toss to coat.

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