Apple-Blueberry Salad with Apricot Vinaigrette

I bought some awesome blueberries the other day and wish I’d bought more. My little girl has eaten almost all of them by herself. I managed to steal a few of the remaining blueberries and toss them into my salad for lunch.

I used leftover Apricot Vinaigrette, but I think this salad would be awesome with poppyseed dressing. And furthermore, now I’m thinking that peaches would be a great substitute for the apples…

Apple-Blueberry Saladoriginal recipe
To serve 4 as a side salad, or 2 as a main dish

For salad:
1 bag organic mixed greens
2 crisp apples, sliced
1 cup whole, fresh blueberries
a handful or two toasted almond slices
Parmesan cheese shavings (I use a vegetable peeler to shave off thin slices)

For Apricot Vinaigrette:
1/4 cup organic, low-sugar apricot jam (we like Trader Joe’s, you can also use an all-fruit spread)
1/4 cup extra virgin olive oil
2-4 Tbsp. white wine or apple cider vinegar (depending on how acidic you want it to be)
Salt and pepper, to taste
optional: add a little Dijon mustard

Instructions:

For salad:
Place the greens, fruit, nuts and cheese together in a large bowl. Drizzle with some of the apricot vinaigrette and toss well. Add more vinaigrette as needed.

For Apricot Vinaigrette:

Place all the ingredients in a blender and process until smooth. Makes about 1/2 cup.

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