Summer Mixed Berry and Feta Salad
Inspired by my cousin, Sandra Shackelford
(Serves 4-6)
1 Head Romaine lettuce (or 4 cups salad mix of your choice), rinsed, dried, and chopped
1 cup blueberries
1 cup raspberries
2 cups strawberries
1/2 cup feta cheese (crumbled)
4 tablespoons lightly toasted pine nuts (may substitute with almonds or walnuts, if you prefer)
salt and pepper to taste
Raspberry Vinaigrette
1 tablespoon raspberry preserves
1/2 cup fresh raspberries
2 tablespoons honey
1/2 cup red wine or apple cider vinegar
1 tablespoon extra virgin olive oil
1 tablespoon canola oil
1 tsp. fresh lime juice
(pulse together in a food processor)
Construct the salad in a large serving bowl or on individual salad plates,
arrange the lettuce, then top with the berries, crumbled cheese, toasted nuts, salt and pepper
to taste, and drizzle the dressing over the salad.
To make this a meal, you may want to add grilled chicken, shrimp, salmon, or seared ahi tuna (4 ounces
of protein is recommended addition to make this an entree). This makes a lovely, light, fruity summer salad.
To enhance further, I sometimes add 1 diced avocado, 1 diced mango, and 1 cup mandarin oranges.
