Ingredients
• 1/4 cup olive oil
• 1/4 cup raspberry vinegar
• 2 tsp. Dijon mustard
1 paclet (1 tsp) Splenda no Calorie Sweetner
• 20-oz fresh spinach
• 4-oz. pkg. bleu cheese, crumbled
• 1 cup fresh blueberries
• 1/2 cup chopped pecans, toasted
Directions
1. In a jar with a tight-fitting lid, combine oil, vinegar, mustard, and splemda and . Shake well.
2. In a large salad bowl, toss spinach, bleu cheese, blueberries, and pecans.
3. Just before serving, add dressing and toss gently.
