Prep time: 10-15 minutes
This is one of the best salad recipes for summer time! Philly is in close proximity to the blueberry capital – Hammonton, NJ. And it is summer time, which means it is blueberry season! This salad uses delicious blueberries and cucumbers and is light and refreshing for the summer time! If you are fortunate to get your hands on some of those great Hammonton blueberries, use them to make this summer time salad!
Salad Ingredients:
- 3 cups arugula
- 1 T finely chopped red onion
- 2 T chopped caramelized pecans
- ¼ cup blueberries
- ½ cup diced cucumbers
- 2 T feta cheese
Vinaigrette Ingredients:
- juice of a lemon
- 6-8 mint leaves (6 large or 8 small-sized)
- 2 T olive oil
- 2 T white balsamic vinegar
- 1 small shallot quartered
- 1 teas honey
- 1 teas grainy mustard
- ¼ teas salt
- ½ teas black pepper
Directions:
- Place all dressing ingredients in food processor and blend for 1 minute
- In a large mixing bowl, combine arugula, onions, cucumbers, pecans, and start with 2 T of the dressing.
- Taste test the salad to see if there is enough dressing – if so, then proceed to the next step; if not, add a little more and mix.
- Divide salad contents from large bowl into 2 smaller bowls.
- Then top with blueberries and cheese.
Notes:
You will likely have leftover dressing to use for another salad or for veggie / fruit dipping later in the week. I get the caramelized pecans at Wegman’s, you can find them in gourmet cheese section. They do not come chopped, so you will need to chop them yourself. They are imported from Spain and they are perfect in salads!
