This Week's Featured Recipe:


Spinach and Blueberry Salad


3 tablespoon Red Wine Vinegar
1/2 cup Olive Oil
1 teaspoon Dijon mustard
1 teaspoon Sugar
1 lb. Spinach
1 Pint blueberries
4 oz. Crumbled Blue Cheese
4 oz. Candied Pecans 


Combine vinegar, oil, mustard, and sugar in a jar with a tight-fitting lid; shake well.

Toss spinach, blueberries, blue cheese, and candied pecans in a large salad bowl. Drizzle with dressing and toss gently; serve immediately.