Fustini's Oils and Vinegars
Blueberry Summer Salad

Add To Favorites

Blueberry Summer Salad


This recipe does not have any reviews yet   be the first to write one

Blueberry Summer Salad



  •  cup sliced almonds
  • 3 tablespoons sugar
  • 8 cups spring greens, baby spinach or your greens of choice
  • salt and pepper
  • 4 baby seedless cucumbers, thinly sliced
  • 4 green onions, thinly sliced
  • 1 cup blueberries
  • ¼ cup finely grated parmesan cheese
Creamy Balsamic Vinaigrette


adapted from howsweeteats.com


Step 1. 

Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and is caramelized, coating all of the almonds - about 6 to 8 minutes. Don’t take your eyes off of this as they can burn quickly! Transfer the almonds to a piece of parchment paper to let them cool. Break them into pieces if they are clumped.

Step 2. 

In a large bowl, toss the greens with a generous pinch of salt and pepper. Sprinkle on the blueberries, cucumbers, green onions and parmesan cheese. Add the almonds on top. Serve immediately with the balsamic dressing!

Step 3.  Creamy Balsamic Vinaigrette

Whisk together the vinegar, garlic, cream, mustard, honey and a pinch of salt and pepper. Stream in the olive oil while whisking until emulsified. Stir in the chives. Serve with your favorite salad! This dressing stays great in the fridge. Just shake or whisk it to combine before serving.

Leave a Recipe Review
or cancel




Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More