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Stone-Fruit-Summer-Salad-with-Balsamic-Blackberry-Vinegarette
Stacey Thimmes - The Sugar Coated Cottage

Stone Fruit and Berry Summer Salad with Balsamic Blackberry Vinaigrette

5 from 4 votes
The salad you've been waiting for this summer! Peaches, nectarines, blackberries, cherries, herbs, roasted pepitas, toasty bread, cucumbers and gorgonzola. All drizzled with a generous serving of Balsamic Blackberry Vinaigrette dressing.
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Prep Time 10 minutes
Total Time 10 minutes
Course: Salad
Ingredients Method

Ingredients
  

  • DRESSING:
  • 6 oz fresh blackberries this is the small container you see at the store and is close to 1 cup
  • 3 Tbsp extra virgin olive oil
  • 2 Tbsp red wine vinegar
  • 2 Tbsp Balsamic vinegar
  • 1 Tbsp honey
  • pinch of salt
  • pinch of pepper
  • SALAD:
  • 5 oz. baby leaf lettuce comes in plastic containers at the store.
  • 1/2 peach
  • 1/2 nectarine
  • 10 cherries pitted and halved
  • 3 oz blackberries this is close to a 1/2 cup
  • 1/3 cup gorgonzola crumbles
  • 1/4 cup chopped parsley
  • 2 Tbsp chopped mint
  • 1/3 cup roasted and salt pepita's pumpkin seeds
  • 3/4 cups sliced baby cucumbers
  • 1 cup fresh croutons.

Method
 

  1. DRESSING:
  2. Put all ingredients into blender and blend until well mixed, about 60 seconds.
  3. Pour into serving bowl.
  4. SALAD:
  5. Put all the lettuce into salad bowl.
  6. Carefully arrange the rest of the ingredients beautifully around the top.
  7. Serve with dressing on the side.
  8. Serves as 2 individual main course salads or 4 starter salads.

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