Description
A vibrant, colorful salad using peak-season produce and a zesty balsamic dressing. Perfect for light lunches or elegant side dishes, this refreshing recipe celebrates farm-fresh ingredients and easy preparation.
Ingredients
2–3 cups mixed greens (arugula, spinach, or lettuce)
1/4 cup fresh tender herbs (mint, dill, basil), torn
1/4 cup blueberries
1/4 cup thin-sliced cucumber
1/4 cup corn (fresh cooked or raw sweet corn)
1/4 cup julienned radish
2 tablespoons bleu cheese
1 tablespoon hemp hearts
1/4 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon dijon mustard
1 teaspoon honey
1 teaspoon sesame oil
Salt & pepper to taste
Instructions
Wash and dry all produce
In a large bowl, combine mixed greens, herbs, blueberries, cucumber, corn, and radish
In a small container, whisk together olive oil, balsamic vinegar, dijon mustard, honey, sesame oil, salt, and pepper
Toss dressing with salad ingredients until evenly coated
Top with bleu cheese and hemp hearts before serving
Notes
Swap blueberries for strawberries or cherries
Use feta cheese instead of bleu cheese
For vegan version: omit blue cheese and use maple syrup instead of honey
Adjust herb quantities based on personal preference
Add sliced avocado for extra richness (optional)
- Prep Time: 15
- Category: Recipes
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg