Summer Salad with Blueberry Balsamic Vinaigrette

Have I mentioned how much I love summer? The hotter weather seems to call for lighter eating, and this salad fits the bill perfectly. I make this so often, and I just realized I should share it with you, so you can make it and love it too. I usually make it as a side salad, but you could easily throw some cooked, shredded chicken on top and have a wonderful meal. It's incredibly versatile, too - although I love using blueberries to "match" the vinaigrette, you could use any type of berry. Also, if you don't have macadamias, use almonds or pecans or walnuts, whatever you have on hand.

Note: this dressing makes enough for probably 4 different salads like this. Just keep it in the fridge, and let it come to room temperature and whisk again before using.

For the dressing, combine the oil, vinegar,

mayo,

honey

and mustard and whisk well.

In a large salad bowl, toss the spring mix with the onion and blueberries.

Drizzle with the dressing (you won't need all of it!) and toss to coat all the lettuce pieces. Top with cheese and nuts.

Enjoy!

One year ago: Strawberry Pound Cake with Strawberry Glaze
Two years ago: Chocolate Ice Cream
Three years ago: Shrimp with Orzo
Four years ago: Melon Breeze
Five years ago: Raspberry Cake

Find more great stuff at Inspiration Monday, Mix it Up, Melt in Your Mouth, Totally Talented, Create, Link, Inspire, Clever Chicks, Try a New Recipe, Tasty Tuesday, Share Your Stuff, Tickle my Tastebuds.

Summer Salad
1 - 5 oz. bag spring mix
1/4 cup thinly sliced red onion
1/2 cup blueberries
1/4 cup blue cheese crumbles (or goat cheese or feta)
1/4 cup macadamia nuts, chopped and toasted

Blueberry Balsamic Vinaigrette
3/4 cup olive oil
1/4 cup blueberry balsamic vinegar
1 Tbsp. mayonnaise
1 Tbsp. Honey
1 tsp. Dijon mustard

For the dressing, combine the oil, vinegar, mayo, honey and mustard and whisk well. In a large salad bowl, toss the spring mix with the onion. Drizzle with the dressing (you won't need all of it!) and toss to coat all the lettuce pieces. Top with blueberries, cheese and nuts. Serves 4-6 as a side course, with leftover dressing.