At first glance, this salad might appear to combine some unusual bedfellows, but never fear—the results of all these fantastic tastes melding together in your mouth are nothing short of spectacular. It's also quite colorful and beautiful, making it ideal for serving to guests or just enjoying on your balcony with a lovely glass of wine, watching the summer sunset. This salad is especially fun and easy to make in the summertime when all of the berries are in season and on sale! Feel free to mix and match with different types of berries too—have fun and experiment!
What you’ll need:
- Approximately 10 cups organic baby greens
- 1 large carton blueberries, washed and picked over
- 10-15 large strawberries, washed and thinly sliced
- 1 large carton blackberries, washed and picked over
- ¾ cup slivered almonds (optional: toast them in cooking spray in a frying pan over medium heat until just browned)
- ½ a small (4 oz.) log vegan goat cheese (if you can't find this, the salad is just as good without it)
- Blueberry Dressing—now, I am working on creating the perfect blueberry vinaigrette for you, but in the meantime, my VERY favorite dressing for this salad is Cindy's Kitchen Wild Maine Blueberry Antioxidant Dressing (pictured below). It's absolutely delicious!
To compile the salad, divide the greens evenly among two bowls for main course salads, or four smaller bowls for side salads. Top each salad with equal amounts of strawberries, blueberries, blackberries, almonds, and goat cheese (adding the goat cheese last so the berries do not discolor it). Then, drizzle each salad lightly with just enough dressing to bring all of these marvelous flavors together. Yum!
