Summer Salad with Blueberries
Fresh and vibrant, this Summer Salad with Blueberries features peppery arugula, crispy bacon, juicy tangerines, cherry tomatoes, and mozzarella tossed in a homemade vinaigrette.
Servings: 5
Ingredients
salad ingredients:
- 5 cups baby arugula
- ½ small red onion thinly sliced
- 10 cherry tomatoes halved
- 2 tangerines peeled and sectioned
- 6-8 mini marinated mozzarella balls sliced in half
- 1 ear of fresh corn kernels removed (about 3/4 -1 cup)
- 3-4 slices crispy thick-cut bacon broken into pieces
- A couple of handfuls of blueberries about 1 cup
Homemade Vinaigrette ingredients:
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 3 tablespoons blue agave syrup or honey
- 1 tbsp dijon mustard
- 1 large clove of garlic minced
- Freshly cracked black peppercorns and kosher salt about 1/4 tsp to taste
Instructions
salad directions:
- If using fresh corn, cook the ear of corn by boiling or grilling until tender. Allow it to cool slightly, then cut the kernels off the cob. Set aside.
- Add arugula to a large serving bowl or high-walled platter.
- Top the arugula with the sliced red onions, corn kernels, cherry tomatoes, tangerine, mozzarella balls, crispy bacon pieces, and fresh blueberries.
- Drizzle about 1/4 - 1/3 cup of the homemade vinaigrette over the salad.
- Serve immediately. You may want to have additional vinaigrette in a small bowl on the side.
Homemade Vinaigrette Directions:
- Add the olive oil, red wine vinegar, agave syrup, Dijon mustard, minced garlic, kosher salt, and freshly cracked black peppercorns to a small blender or bullet blender.
- Blend or pulse until the vinaigrette is smooth and well combined.
- Then you'll want to taste and adjust the seasoning if needed.
- Store any leftover dressing in an airtight container in the fridge. It will last up to 3-4 days. Shake well before using.