Blackberry Apricot Salad

• Produce

  • 2 Apricots, pitted and sliced
  • 1 cup Blackberries
  • 2 ears Corn, cooked off the cobs kernels
  • 1/2 cup Herbs, mixed soft
  • 4 cups Salad greens, mixed

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1 Kosher salt and pepper
  • 2 tsp Poppy seeds

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 tbsp Red wine vinegar

• Nuts & Seeds

  • 1/4 cup Almonds, toasted

• Dairy

  • 1/4 cup Feta cheese

• Other

  • 3 Small or 2 large roasted yellow beets (roasting directions here
  • 1 Large or 2 small ripe apricots, pitted

Found on dinneratthezoo.com

Description

Ingredients

• 4 cups mixed salad greens
• ½ cup mixed soft herbs (parsley, mint, dill, cilantro, basil)
• 1 cup blackberries
• 2 apricots, pitted and sliced
• 2 ears of cooked corn, kernels sliced off the cobs
• 3 small or 2 large roasted yellow beets (roasting directions here)
• ¼ cup crumbled feta cheese
• ¼ cup toasted sliced almonds
• For the dressing:
• 1 large or 2 small ripe apricots, pitted
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoons honey
• kosher salt and pepper to taste
• 2 teaspoons poppy seeds

Directions

• Combine the lettuces and herbs in a large bowl. Add the blackberries, apricots, corn, beets, feta and almonds to the bowl.
• To make the salad dressing, put the apricots, olive oil, vinegar and honey in the bowl of a food processor. Puree the ingredients to a smooth dressing. Season to taste with kosher salt and pepper. Stir in poppy seeds.
• Pour the dressing over the salad and toss gently to coat. Serve immediately.

Nutrition