The perfect summer salad
Mixed Greens with Berries and Honey-Glazed Nuts
I loved tasting this salad at our local grocery store a couple of weeks ago. Make a double batch of the dressing and enjoy it with a salad at lunch with leftover protein from the evening before. It is a quick and delicious light lunch or dinner and a definite keeper. I hope you enjoy!
Preheat oven to 350 degrees. Line a baking sheet with foil; lightly coat with oil. Combine oil and honey in a bowl. Add nuts and toss to coat. Season lightly with salt and pepper. Transfer to prepared sheet and bake, stirring occasionally, 10-14 minutes or until lightly toasted. Cool completely.
For the dressing, combine all ingredients (except shallots) in a blender and blend until smooth. Transfer to a bowl and stir in shallots, if using. Season to taste with salt and pepper. Just before serving, place greens in a large bowl and toss gently with dressing. Garnish with berries, nuts, and cheese.
Serve immediately. Serves 4.
2 teaspoons olive oil
2 teaspoons honey
1/2 cup whole or roughly chopped almonds or pecans or hazelnuts
1/3 cup raspberries, blackberries, and/or blueberries
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon water
1 teaspoon dijon mustard
1 small clove garlic, crushed and peeled (optional for autoimmune)
1/2 teaspoon honey
2 tablespoons finely chopped shallots (optional) salt and freshly ground pepper
10 cups mixed greens (about 8 ounces)
1 cup blackberries, raspberries and/or blueberries
1/2 cup crumbled goat cheese (optional)