Recipe by: Lisa Prince
Blueberry Mixed Greens Salad
This salad is great as a side dish or for lunch. You can add grilled chicken or fish to make it an even heartier meal.
Servings: 4
Cook Time: Prep Time: 25 minutes; Total Time: 35 minutes
Meal Type: Entree
NC Ingredients: blueberries, pecans, edamame, kale, lettuces, honey
Ingredients
Salad:
Salty-Pecans:
Lemon-Honey Vinaigrette:
Directions
Salad:
Cook Farro according to package directions. While the Farro is still warm, toss it with ¼ cup of the vinaigrette.
Toss the mixed greens with the Farro in a large bowl adding another 2 tablespoons of the vinaigrette. Stir in the blueberries, pecans, and edamame. Add salt and pepper to taste. Sprinkle with cheese. Serve with remaining vinaigrette.
Salty-Pecans:
Preheat oven to 325°F. Toss pecans and melted butter in medium bowl to coat. Add sea salt and toss. Spread pecans in single layer on rimmed baking sheet.
Bake until fragrant and slightly darkened in color, about 15 minutes. Cool pecans on baking sheet.
*This recipe makes more than you need for the salad but it’s worth it to have some to snack on later.
Lemon-Honey Vinaigrette:
Combine all ingredients in an air-tight container. Shake to combine. Refrigerate for 1 week.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.