Summer Salad

This is one of my favorite salads. I found it in Southern Living magazine years ago, but it is no longer on their website. That is too bad, because their pictures are much better than mine. This is the only time of year you can really do this salad right, when all the fruit is in season. You have to plan ahead a few hours for this one, beginning with a blueberry chutney, then using some of that to make the dressing, then tossing the salad just before serving. It is worth it.


2 C. fresh blueberries

1 C. fresh strawberries, halved

2 nectarines, sliced

8 C. mixed salad greens

Blueberry Vinaigrette

1/2 C. slivered almonds, toasted

Combine first 4 ingredients in a large bowl. Cover and chill 1 hour. Drizzle 1/3 cup Blueberry Vinaigrette over salad mixture, tossing to coat. Sprinkle with slivered almonds. Variation: Add 2 cups chopped, cooked chicken.


1/4 C. blueberry chutney

1/4 C. minced onion

1/3 C. balsamic vinegar

1 tsp. salt

1/2 tsp. pepper

2/3 C. olive oil

Whisk together first 5 ingredients. Gradually whisk in oil until blended.  Makes 1 1/2 cups.


1 large Granny Smith apple, peeled and diced     

1/2 C. Sugar                    

1/2 C. orange juice                

1 Tbs. grated orange rind                

1 tsp. ground ginger

1/4  tsp. dried crushed red pepper

1/4 tsp. pepper

4 C. fresh or frozen blueberries

3 Tbs. balsamic vinegar

Bring first 7 ingredients to a boil in a medium saucepan. Reduce heat to low; simmer, stirring occasionally, 15 minutes or until apple is tender. Stir in blueberries and vinegar; bring to a boil. Reduce heat to medium; cook, stirring occasionally, 40 minutes or until thickened. Makes 3 cups.

© Being Fruitful, 2012