PEACH, BLUEBERRY, AND GREENS SALAD WITH FETA AND RASPBERRY VINAIGRETTE
Ingredients
The Salad:
10 ounces spinach and arugula mix (or mixed greens)
5-6 large peaches, pitted and sliced into wedges
1 pint blueberries
8 ounces feta cheese, crumbled
The Dressing:
½ cup olive oil
⅓ cup raspberry vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
Instructions
Combine all of the salad ingredients in a large bowl.
Combine all of the dressing ingredients in a large jar and shake, shake, shake until the dressing is emulsified. Pour about half the dressing over the salad and toss, toss, toss! Add more dressing to taste. Any leftover dressing will keep in the fridge for up to 2 weeks.
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