July 09, 2016
Lunch, Salads, Vegetable Salad,
Fruit, Blueberry, Vegetables, Lettuce , Peas , New England, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Quick Meals, Entertaining, July 4th, Labor Day, Ladies Luncheon, Mother's Day, Summer, Hand Mix/Whisk, Gluten-Free, High Fiber, Low Carbohydrate, No Eggs, Vegetarian, Make it from scratch more
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"Seasonal greens, sugar snap peas, fresh blueberries, dried cranberries, and cheese topped with a tangy dressing made of balsamic vinegar and a hint of sweet real maple syrup make this salad a favorite. It makes for a successful first course and to be savoured as a light lunch meal that can be put together faster than you can say "I'm hungry". How can one go wrong with this lovely salad taken from "Recipes from a very Small Island" cookbook that celebrates Maine fare."
FOR THE DRESSING: Whisk together the vinegar, maple syrup, and mustard in a small bowl. Whisk in the oil and season with salt and pepper to taste.
Spread the greens on a platter or individual plates. Top with the sugar snaps, berries, walnuts, and cheese, drizzle with the vinaigrette, and serve.
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I made enough for 2 servings. I also added chopped mixed nuts and chose the goat cheese to use this time. It was a very good salad, and I loved the dressing with it!