On a hot summer night, nothing beats an abundance of fresh produce. We have 10 pounds of blueberries from our most recent farm visit and have been enjoying delicious blueberries by the fistful. While I have also been busy baking away, I have especially been looking forward to making Balsamic Blueberry Salad.
With lots of fresh greens, cucumber, green onions and blueberries, this salad delivers a delicious array of fresh produce. The blueberries are sweet and juicy, along with the peppery arugula and tangy feta cheese, it's a combination that just works...beautifully!
While this salad is excellent served as a starter or side, I wanted to amp it up a bit to provide an entree salad option as well. Herbed Grilled Balsamic Chicken is the perfect topper for this salad. The chicken is so flavorful and complementary to the salad, the balsamic vinaigrette becomes optional.
Either way, this salad is delicious, healthy and a perfect way to enjoy fresh vegetables and fruit on those hot summer nights!
Blueberry Balsamic Salad
Yields 4 servings
4 ounces baby spinach
4 ounces arugula
1 cup blueberries
1 cup cucumber, sliced
1 bunch scallions, sliced
1/2 cup fat free crumbled feta cheese
Fresh ground pepper, to taste
Balsamic vinagrette (if using chicken, this is optional)
Herbed Balsamic Grilled Chicken, sliced (optional)
- In a large bowl, toss spinach and arugula to blend greens.
- Add blueberries, cucumber and scallions - toss to combine.
- Top with feta cheese.
- [If using chicken, skip to step 5] Toss with balsamic vinagrette and serve.
- Divide amongst 4 bowls and top with sliced grilled chicken. Serve.