My Saturday morning routine consists of sleeping in (which usually means 7:00 am) and then hitting the farmer’s market by 9:00. My husband was out of town this past weekend, so some friends called me up to go to the market and then off to a neighboring town for an old-fashioned car show, where vintage cars and trucks lined the streets. Here are a few of my favorites:
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Here’s a yellow Vintage car with “Tweety-bird eyes”.
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Green vintage roadster with awesome pipes.
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This vintage car looks great in its coat of shiny purple with the white upholstery.
After we finished with the car show, we drove out to their home in the country where I helped put the horses in the pasture, took a few pictures of their chickens, and even came home with a couple dozen farm fresh eggs.
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The horses love feeding on the fresh grass in the pasture.
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This chicken was sitting in the hen-house laying an egg!
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The different varieties of chickens produce green and brown eggs.
After I arrived home from a very fun-filled day, it was time to make something with the bag of fresh spinach I picked up at the market. I created what I call my “Spinach & Blue” salad. This salad is very quick to put together and makes a colorful display of nutritional yumminess!
Image may be NSFW.
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- Gently toasted almonds add a nice crunch to the Spinach & Blue Salad.
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Blueberries, olive oil, honey, and apple cider vinegar makes for a tasty dressing.
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Toasted almonds, blueberries, and crisp spinach are the start of the Spinach & Blue.
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Add the second part of the “Blue” to the salad, blue cheese, and toss in the blueberry vinaigrette.
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Looking for another great summer salad? Look no further. This Spinach & Blue is crisp & delicious!
Spinach & Blue Salad with Blueberry Vinaigrette
4-6 cups spinach leaves, washed and torn
1 cup fresh blueberries
1/2 cup almonds, toasted
1/2 cup blue cheese crumbles
Blueberry Vinaigrette
1/4 cup olive oil
1/4 cup apple cider vinegar
1/2 cup blueberries
3 Tbsp honey
salt & pepper to taste
Place ingredients into a blender & blend for 1 minute.
Toast almonds under the broiler until golden brown. Tear spinach and place in a large bowl. Add toasted almonds, blueberries, blue cheese, and toss with blueberry vinaigrette.
I have shared this recipe on the following blogs: ThisGalCooks, MyCulturedPalate, SimplyGlutenAndSugarFree, RealFoodForager, NourishingJoy, CookingTF, GlutenFreeHomemaker, WellFedHomestead, VegetarianMamma, AnnKroeker, Chef-in-Training
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