Blackberry Salad

This blackberry salad is full of summer's finest fresh produce and is topped with a creamy apricot poppy seed dressing. 

Ingredients

1. 4 cups mixed salad greens
2. 1/2 cup mixed soft herbs parsley, mint, dill, cilantro, basil
3. 1 cup blackberries
4. 2 apricots pitted and sliced
5. 2 ears of cooked corn kernels sliced off the cobs
6. 3 small or 2 large roasted yellow beets roasting directions here
7. 1/4 cup crumbled feta cheese
8. 1/4 cup toasted sliced almonds
9. For the dressing:
10. 1 large or 2 small ripe apricots pitted
11. 2 tablespoons olive oil
12. 1 tablespoon red wine vinegar
13. 1 tablespoons honey
14. kosher salt and pepper to taste
15. 2 teaspoons poppy seeds

Instructions

• 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.

Notes

Make Ahead: The corn and the beets can be cooked 2 days in advance. The salad dressing can be made a day in advance, just shake it before use.

Little Helpers: The kids can help assemble the salad by putting all of the ingredients in the bowl.

Nutrition

Serving: 1g | Calories: 221kcal | Carbohydrates: 20g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 170mg | Potassium: 498mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1730IU | Vitamin C: 32.4mg | Calcium: 122mg | Iron: 2mg