Blueberry, Grain, and Mixed Greens Salad


Yield: Makes 4 servings

Salad Ingredients:

½ cup cooked and cooled red or white quinoa, wild rice, multi grain blend, or wheat berries (I opted for the red quinoa because I thought the blues, reds, and purples of the quinoa would look pretty with the blueberries)

¼ tsp sea salt

4 oz of sugar snap peas, tipped and tailed

4 cups mixed greens, kale, or a combination, your choice

1 cup blueberries

¼ cup toasted pecan pieces

1/3 cup feta cheese

Blueberry or Blackberry Ginger and Lemon vinaigrette Ingredients:

2 ½ Tbsp Flying Olive Blueberry or Blackberry Ginger Balsamic Vinegar

½ small shallot, minced (about 1- 1 ½ tsp)

¼ cup Flying Olive Eureka Lemon Extra Virgin Olive Oil

1 Tbsp honey, more to taste

1 tsp Dijon mustard

Salt and pepper to taste


Cook the grain according to package directions (*see below for how to cook quinoa). Let cool or refrigerate until ready to assemble salad.

Meanwhile, tip and tail the peas, removing any strings. Cook the peas in boiling, salted water for 2 minutes or until crisp-tender. Drain them and plunge them into a bowl of ice water to stop the cooking process. Once they have cooled, split them from top to bottom along the “seam” line.

Prepare the vinaigrette. Stir together the Flying Olive Balsamic of Choice with the shallot and let stand about 10 minutes. Whisk in the Flying Olive Lemon Extra Virgin Olive Oil, honey, and Dijon mustard. Add salt and pepper to taste.

When ready to serve the salad, toss together the grain, sugar snaps, greens, blueberries, and pecans. Sprinkle with cheese. Toss or serve with the vinaigrette.

Any remaining vinaigrette can be stored in an airtight jar in the refrigerator for up to 5 days.

*How to cook quinoa: Place the ½ cup of quinoa in a sieve and rinse very well with tap water (if you skip this step, the quinoa will be very bitter!). Add to a saucepan and add ¾ cup water. Bring to a boil, turn down to simmer for about 10-15 minutes. The quinoa is done when the water has evaporated and you can see the curly “tails” of the quinoa. Remove from heat to let cool.

Inspired by a recipe by Marian Cooper Cairns

Submitted by Barb L.