Summer Blueberry Salad with Toasted Pecans & Feta

  

Ingredients

1 tbsp fresh lemon juice

1 tbsp balsamic vinegar

2 tbsp extra-virgin olive oil

⅛ tsp kosher salt

⅛ tsp freshly ground black pepper

4 cups spinach and arugula salad mix

1 cup fresh blueberries (about 1/2 pint)

⅓ cup chopped toasted pecans

⅓ cup crumbled feta cheese

Preparations

 

In a large bowl, whisk together lemon juice, balsamic, olive oil, salt and pepper. Add spinach and arugula mix, blueberries, pecans and feta cheese, tossing gently to combine.

Chef's Notes

Toast the pecans in a 400°F oven until slightly browned and fragrant, about 5 to 7 minutes.

 

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