This refreshingly easy summer salad has seasonal fruit and tomatoes mixed together with a fresh basil dressing. Top with wild rice and leftover baked salmon for a simple meal.
PREP TIME 15 minutesminutes
TOTAL TIME 15 minutesminutes
YIELD 4servings
Ingredients
4cupsmixed spring greens
2cupsblueberries
1cupcherry tomatoeshalved
1cupwild ricecooked and cooled (leftovers are perfect)
1/2cupgreen onionschopped
4oz.leftover baked salmonflaked
For the Dressing
1cuplightly packed fresh basil leaves
1/4cuplemon juice
1/4cupolive oil
4tspminced garlic
Instructions
For the basil dressing, in a blender or small food processor combine the 1 cup basil, lemon juice, olive oil, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cover and blend or process until nearly smooth, stopping to scrape down sides as needed; set aside.
In a medium bowl stir together the cooked rice and green onions. Stir in about 2 tablespoons of the basil dressing to coat.
For the salad, line a large bowl with greens. Top greens with remaining ingredients presented in clusters. Drizzle with half the remaining basil dressing; toss gently.