Patriots Salad

Red, white, and blueberry! This festive side dish or light dinner is a great way to ring in the summer holidays and New England’s warm weather.

LEVEL: EASY
YIELD: 6-8 SERVINGS

Ingredients

• 4 Cups Spring Salad Mix
• 2 Cups Baby Arugula
• ¼ Cup Crumbled Goat Cheese
• 1 Cup Pitted Cherries
• ½ Cups Blueberries
• ½ Cup Hazelnuts
• Blueberry Vinaigrette to taste

Blueberry Vinaigrette Ingredients

• 2 Cups Blueberries
• ¼ Cup Sugar
• 2 Each Lemons
• ⅓ Cup Balsamic Vinegar
• 2 Tbs Rice Wine Vinegar
• 1 ½ Cup Canola Oil
• Salt/Pepper to taste

Preparation Method

1. Induction – On medium heat, cook the blueberries, sugar, and the juice and zest of one lemon. Stir and continue to cook until most of the berries have burst, about 20 minutes.
2. Remove from heat and strain.
3. In a blender, add the blueberry puree, vinegars, and the juice of the second lemon. Blend to combine and slowly add the canola oil while blending on low.
4. Season with salt and pepper to taste and refrigerate until serving.
5. Build a festive salad with washed greens, goat cheese, cherries, blueberries, hazelnuts, and fresh blueberry vinaigrette.

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