By JerryR | June 13, 2012 at 10:43 am | No comments | Eat, Food Recipes, Seasonal Food | Tags: Eat, Food Recipes, Seasonal Recipes

Summer is in full swing.  The weather is warm and for me that means eating some lighter, crisper summertime fare.  During the summer months when really great quality fruits and veggies are easy to come by, I’m always looking for new dishes to incorporate them into.  This salad is perfect for a refreshing starter or could even handle being an entree salad.

 

Ingredients:

• 10 loosely packed cups of mixed salad greens
• 2 ½ cups of fresh blueberries, cleaned and picked
• ½ red onion sliced thinly
• 2/3 cups crumbled Gorgonzola cheese
• 1/3 cup toasted and chopped walnuts (or almonds)
• Sun-Dried Tomato Vinaigrette or Raspberry Vinaigrette (see recipe below)

 

Directions:

Toss the salad greens, nuts, onion, and cheese together.  Drizzle with the vinaigrette with desired amount of dressing, add in blueberries and Gorgonzola and toss lightly once more.  Serve and Enjoy!

Makes 6-8 Servings

 

 

Homemade Raspberry Vinaigrette

Ingredients:

• 2 cups fresh raspberries or thawed frozen unsweetened raspberries
• 1/2 cup reduced sodium chicken broth
• 3 tablespoons sugar
• 1 tablespoon and 1-1/2 teaspoons cider vinegar
• 1 tablespoon and 3/4 teaspoon olive or canola oil
• 1 tablespoon Dijon mustard

To Make:

Press raspberries through a sieve, reserving juice; discard seeds. In a jar with a tight-fitting lid, combine the broth, sugar, vinegar, oil, mustard and reserved juice. Refrigerate.  Shake well before serving