Steps to Prepare Chicken Salad With Balsamic Dressing New York Times

Spring Salad With Blueberry Balsamic Dressing

As with most salads, the with salad season right around the corner, its about time to up your salad game and branch out from.

Recipe Summary Spring Salad With Blueberry Balsamic Dressing

Quick and easy salad and so healthy! Delicious blend of fruit and greens! You can substitute goat cheese for the blue cheese, if desired. You can substitute pecans or almonds for the walnuts, if desired. You can substitute maple syrup for the honey, if desired.

Ingredients | Chicken Salad With Balsamic Dressing New York Times

2 cups mixed spring greens

1 cup sliced strawberries

1 cup blueberries

½ cup crumbled blue cheese

½ cup toasted walnuts

¼ cup fresh blueberries

¼ cup balsamic vinegar

¼ cup olive oil

1 ½ teaspoons honey

1 ½ teaspoons Dijon mustard

salt and ground black pepper to taste

Directions

Toss spring greens, strawberries, 1 cup blueberries, blue cheese, and walnuts together in a bowl.

Blend remaining blueberries, balsamic vinegar, olive oil, honey, and mustard together in a blender until dressing is smooth; season with salt and black pepper. Pour dressing over salad and toss to coat.

Info | Chicken Salad With Balsamic Dressing New York Times

prep: 20 mins total: 20 mins Servings: 4 Yield: 4 servings

TAG : Spring Salad With Blueberry Balsamic Dressing

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