Recipe of the Month - Blueberry Spinach Salad

Spring is coming, and this light salad features some great seasonal ingredients. Spinach and blueberries are both strong antioxidents as well!

INGREDIENTS

• 1/2 cup sunflower oil
• 1/4 cup apple cider vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 (10 ounce) package fresh spinach, torn
• 4 oz tamari roasted sunflower or punkin seeds
• 1 cup fresh blueberries
• 1/2 cup chopped pecans, toasted

DIRECTIONS

1. In a jar with tight-fitting lid, combine the first five ingredients and shake well. In a large salad bowl, toss the spinach, seeds, blueberries and pecans. Add dressing and toss gently; serve immediately.