scrumptious summer salad

When this month’s Detroit Home landed in my mailbox, I started salivating.  Doesn’t that salad look delish?  And the recipe is pretty simple too.

Summer Salad

Serves 4-6

4 cups mixed greens

1 carrot, julienned

2 sliced radishes

1/2 pint fresh blueberries

1/2 pint fresh raspberries

1/2 pint sliced fresh strawberries

1/4 cup candied nuts (almonds or pecans work best)

Toss greens, carrot and radish with blueberry dill vinaigrette (see below).  Garnish with berries and nuts.

Blueberry Dill Vinaigrette

2 cups fresh orange juice (about 10 oranges)

1/2 pint fresh blueberries

1 teaspoon sugar

1/2 teaspoon salt

1/2 cup olive oil

1 teaspoon chopped fresh dill

In a small pot, reduce the orange juice over medium heat to 1/2 cup.  Do not boil.  In a blender, combine the blueberries and the orange juice reduction.  Add sugar, salt and olive oil.  Finish with dill.

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