Fresh at your local Farmer's Market are the most delicious blueberries you've ever eaten in your life. They're ripe, soft, and full of flavor! Each week I go to my Farmer's Market and come home with a plethora of delicious fruits and vegetables to cook with over the next week. It's amazing how much cheaper things are at the Farmer's Market also. I usually pick up a while quart of blueberries for $4. When you consider that Whole Foods charges $5 for a pint it really seems like an incredible deal! Here's a great way to use up the bountiful supply of fresh blueberries available this year.
This salad is light and refreshing as a side dish. Make it a main course by tossing some hard-boiled eggs or oven-roasted chicken over the top. The poppyseed dressing is my absolute favorite part it pairs so nicely with the fresh berries and mild flavored greens! Enjoy :-)
3 c. baby spinach, finely chopped
3 c. green leaf lettuce, finely chopped
1/2 c. baby bella mushrooms, thinly sliced
1/2 c. blueberries
1/2 c. strawberries, thinly sliced
1/4 c. white onion, thinly sliced
1/3 c. skinless almond slivers, toasted
1/3 c. raw apple cider vinegar
1/3 c. honey
1/2 c. white onions, coarsely chopped
1-1/2 tbl. dijon mustard
3/4 c. extra virgin olive oil
2 tsp. poppy seeds
*The salad dressing makes portions to use for leftovers, keep chilled in an airtight container for up to two weeks.
1. Toss all salad ingredients in a large bowl and keep chilled until serving.
2. Throw all of salad dressing ingredients except poppy seeds into a blender and pulse until it resembles a traditional dressing consistency. Stir in poppy seeds and serve immediately.