Summer Fresh Salad

  • Yield: 2-4 servings


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