Blackberry and Baby Greens Salad

Who doesn’t love a good salad in the summer? I can’t imagine it. It’s so lovely on a steamy, hot summer day to just prepare an easy meal of something light and fresh, and not have to bother turning on the stove. And I’m thinking there are some of you who may agree, so I’m sharing one of my favorites, a recipe for a salad with blackberries. And if you enjoy a refreshing summer salad, also check out my recipe for Watermelon and Cucumber Salad.

In this salad, I start with baby greens and then add in some ripe, juicy blackberries. Then I just toss in some diced red bell pepper and refreshing cucumber slices and, of course, a handful of cheese.

The salad then gets dressed with a simple, slightly sweet vinaigrette, and a handful of crispy onion strings (or sliced almonds or croutons if you prefer). Serve it as a side or top it with sliced, grilled chicken to make it a full meal.

Cook’s Tips:

• You don’t have to limit yourself to using baby lettuces. My favorite is a combination of baby Swiss chard, baby kale, and baby spinach. You can also use your favorite spring mix. 
• For the cucumbers, I like to use mini cucumbers because they have small seeds and thin skin. An English cucumber will also work. If using a regular cucumber, you may want to peel it and scoop out the seeds.
• Crumbled Feta cheese or goat cheese make a delicious substitution for the shaved Parmesan.
• If crispy onion strings aren’t your thing, use another crunchy topping like sliced almonds or even croutons.

I hope you enjoy!

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Blackberry and Baby Greens Salad

Yield: 4

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Ingredients

For the Salad:

• 6 cups (about 5 ounces) of mixed baby greens or spring mix
• 1 pint blackberries
• 1 red bell pepper, diced
• 1 cup sliced cucumber (I like the Persian or mini cucumbers)
• ½ cup shaved Parmesan cheese (or substitute feta or goat cheese)
• ¼ cup crispy onion strings (or substitute sliced almond)

For the Vinaigrette:

• ½ cup olive oil
• 2 tablespoons apple cider vinegar
• 3 tablespoons honey
• 1 teaspoon Dijon mustard
• Pinch of salt and ground black pepper

Instructions

1. Combine salad ingredients (except for onion strings) in a large salad bowl.
2. In a separate small bowl, whisk together vinaigrette ingredients.
3. Dress the salad with the vinaigrette and toss to combine. Top with onions strings (or topping of choice) and serve immediately.

For more great recipes, visit my friends at:

Full Plate Thursday at Miz Helen’s Country Cottage

Meal Plan Monday at Julia’s Simply Southern

Weekend Potluck at The Country Cook