Summer Fresh Salad

  • Yield 2-4 servings


1/2 large Cucumber - Sliced
8 whole Cherry Tomatoes - Halved
1/2 medium Sweet Onion - Chopped
1 cup Blueberries
2 tablespoons Goat Cheese - Crumbled
1 tablespoon Fresh Dill - Chopped
1/4 cup Pecans - Chopped
3 pinches Sea Salt
1 tablespoon Fresh Ground Black Pepper
2 tablespoons Lemon Juice - Fresh Squeezed
3 tablespoons White Wine Vinegar
3 tablespoons Olive Oil
1 bunch Fresh Baby Greens
2 medium Boiled Eggs - Quartered Lengthwise


Toss all ingredients (down to the Fresh Baby Greens) in salad bowl.  Spread Baby Greens on salad plates.  Arrange egg quarters around edges of Baby Greens. Top Baby Greens with salad mixture (including dressing). Serve immediately. Can do everything ahead, up to plating with the Baby Greens, & keep refrigerated until ready to serve.



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