Besides zucchini and broccoli, another vegetable I have a lot of in my garden is spinach. Some of it sadly has gone to seed, but much of it I was able to use in our salads. A friend of mine asked me to recreate a popular salad that is served at a local restaurant called Zupas. It is their Vermont Maple Blueberry Salad. I have had it and it is pretty good. However, I knew we could take this salad to a new level. Let’s just say this salad recipe is Zupa’s salad on steroids. I added more ingredients that I knew I would love and kicked up the dressing ingredients–theirs is a little boring I have to admit. This salad is now perfected in my book and gives Zupa a run for their money 🙂 Not to mention, isn’t this salad beautiful? It is like art in a bowl. The blues, red, green, purple and white cheese. Beautimous! It almost looks patriotic, doesn’t it? So pretty to look at and even better to eat!!
Yesterday I took a huge batch of this salad with some girl friends boating. I was super excited to share this recipe with them and the reviews did not disappoint. I was so glad to hear everyone ooh and ah about how yummy this salad was. Many even threw out that it was the best salad they had ever had. If you want a chick-salad that will please any crowd, this is the one! I hope you love it too!