Wednesday, August 31, 2016

Mixed Greens with Blueberries, Pumpkin Seeds & Feta





Local Ontario blueberries and a plump red field tomato provide the base for this simple and healthy summer salad. Combined with tangy feta, crisp celery and crunchy pumpkin seeds with a couple of handfuls of mesclun salad greens tossed with a simple vinaigrette, this quick and easy salad pairs perfectly with grilled fish, chicken or lean pork souvlaki. 




Mixed Greens with Blueberries, Pumpkin Seeds, Celery, Tomato & Feta
Serves 2

Salad greens or mesclun mix for 2 people
2 stalks of celery, washed and finely sliced on diagonal
1 large field tomato, cut into small wedges
1/2 cup Ontario blueberries
1/8 cup raw natural pumpkin seeds
1/8 cup Greek feta, crumbled
Maldon salt and fresh cracked black pepper

Vinaigrette:
1/2 tsp Dijon mustard
1/2 tsp minced fresh garlic
1 tbsp white wine vinegar
1/4 cup good olive oil


In a small bowl, whisk together the mustard, garlic and vinegar. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Place the mesclun greens and sliced celery in a salad bowl and toss with the vinaigrette, to taste. Garnish with the pumpkin seeds feta and blueberries, then arrange the tomatoes around the perimeter of the bowl. Sprinkle with a little Maldon salt and few grinds of black pepper, and serve.