Blueberry Salad with Dulse and Wakame

Recipe From Kelly Roth of Vitamin Sea Seaweed

Tom and Kelly Roth started VitaminSea Seaweed (their small family owned company located in Scarborough) in 1997, but they have been involved in the marine industry for over 30 years. Tom is a master diver and was a commercial fisherman for 25 years. Kelly is an avid snorkeler and especially loves sea glass hunting. The couple continues to live and work on the ocean, harvesting and creating healthy, nutritious products from seaweed. Some say the ocean lures us with the memory of where life began. Kelly and Tom answer that call with USDA certified organic sea vegetables that help support life on land. Red, green. and brown seaweeds contain the antioxidants that have earned them their status as a true 'Superfood'! All are hand harvested as live ocean plants off the pristine coast of Maine. Whether enjoying them as powdered, flake, or whole leaf form, they invite people "to taste of just how rich life can be."

Side note: In addition to being enjoyed in the finest recipes in restaurants around the world, seaweed is also used as a livestock supplement on many Maine farms. Seaweed is a rich source of easily digestible micro-nutrients, amino acids, and trace elements. Learn More or place an order at: www.vitaminseaseaweed.com

INGREDIENTS

•1/2 cup olive oil

•1/4 cup raspberry-infused balsamic vinegar

•1 1/2 teaspoons Dijon mustard

•1 teaspoons sugar

•1/4 teaspoons sea salt

•1 tablespoon Wakame flakes

•2 leaves Dulse, chopped

•8 ounces fresh baby spinach

•4 ounces goat cheese

•1 cup fresh blueberries

•1/2 cup sunflower seeds

DIRECTIONS

• In a medium bowl, whisk together the olive oil, balsamic vinegar, mustard, sugar, salt, wakame flakes, and dulse.

• Combine the spinach, blueberries, cheese, and sunflower seeds in a large bowl.

• Toss well with the dressing.