After spending 22 summers on the Connecticut shoreline, it's safe to say one of my fondest memories consists of family outings to pick our own blueberries. The nostalgia of plucking fresh berries from the bush while wondering what delicious recipe would showcase these ripe, blue gems is a part of New England summers almost any shoreliner can recall. As a young child, I'm sure I must have eaten enough blueberries to turn me into a character from Charlie and the Chocolate Factory.

Lucky for me, and most other pick-your-own fans looking for a snack while they work, blueberries have one of the highest antioxidant capacities of all fruits and vegetables. This tangy salad makes the most of one of summer's healthiest bounties.

Taylor Grant Greenberg is a registered nurse and food blogger. Using simple substitutions, she enhances the nutritional value of guilty pleasures. Taylor specializes in creating healthy meals with a small budget in little time and in the littlest of kitchens. She blogs at www.thelittlechefthatcould.com. You can email her at thelittlechefthatcould@yahoo.com.

Spinach and Blueberry Vinaigrette Salad

(Serves 4)

Serves 4

6 cups fresh baby spinach

1 medium peach

¼ red onion

¼ cup of slivered almonds

½ cup of feta cheese

Dressing

1/3 cup fresh blueberries

1 ½ teaspoon Dijon dressing

¼ cup olive oil

¼ cup balsamic vinegar

1 teaspoon ground cinnamon

A pinch of salt

Place the spinach in a large salad bowl.

Slice the peaches into wedges and add to the salad bowl.

Thinly slice the red onion and add to the salad bowl.

Place the almonds on a cookie sheet and place in a 400-degree oven for 5 minutes to toast the almonds; let cool and add to the salad bowl with feta cheese.

Place salad dressing ingredients except olive oil into a blender; begin to blend and add olive oil slowly until well incorporated.

Drizzle dressing over the salad and gently toss.

Nutrition

Calories: 267

Carbohydrates: 14 grams

Fat: 22 grams

Protein: 7 grams