Karen and Mary

Bluegrass Salad

Chef Mary Simply Delicious

A beautiful salad filled with nutrition.  It is colorful and simply delicious!

Bluegrass Vinaigrette

1/2 cup seasoned rice wine vinegar

3 tablespoons raspberry or cherry balsamic vinaigrette

1 clove garlic minced

1 teaspoon Dijon mustard

1/2 teaspoon of dried thyme

1/2 teaspoon kosher or sea salt

1/2 teaspoon black pepper

1 1/4 cup olive or grapeseed oil

3 tablespoons honey, agave nectar or cane sugar

In a blender combine the first five ingredients. (You can also whisk by hand). Blend well and add salt and pepper.  While blending on low speed slowly add the oil in a stream until all is added.  Add the honey and taste.  You can adjust your seasonings according to your taste buds.  Set aside.

Preparing the salad

1 pound  Spring Greens, arugula or baby spinach (any combination)

¼ cup red onion, finely chopped

1 cup blueberries

3/4 cup dried cranberries

1 cup mandarin oranges, drained

1 cups roasted butternut squash, cubed

1 cup beets, cooked and cubed

1/2 cup toasted pecans

1/2 cup Feta or Gorgonzola cheese

Combine the spring greens in a large bowl, and drizzle lightly with some of the vinaigrette.  Toss the greens well and add the desired amount of red onion, blueberries, craisins, mandarin oranges, squash, beets, pecans and cheese.  For a entree salad served grilled chicken breast cut on the bias, on the side.  Add a drizzle of the vinaigrette on top of salad and serve.  Bon Appetit!