SUMMER BLUEBERRY SALAD WITH TOASTED PECANS AND FETA

Ingredients
1 tablespoon fresh lemon juice
1 tablespoon P&P black mission fig balsamic
2 tablespoons P&P favolosa EVOO
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 cups spinach and arugula salad mix
1 cup fresh blueberries (about 1/2 pint)
1/3 cup chopped toasted pecans
1/3 cup crumbled feta cheese
Instructions
In a large bowl, whisk together lemon juice, balsamic,
evoo, salt, and pepper. Add spinach and arugula mix,
blueberries, pecans, and feta cheese, tossing gently to
combine.

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