Mixed Greens Salad with Apples, Blueberries and Champagne Vinaigrette

Mixed Greens Salad-2

Nothing to see here, folks.  Just an amazingly delicious and healthy salad that YOU CAN MAKE YEAR-ROUND.  Because all of the ingredients are basically available and delicious all year long.

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The inspiration for this salad came from this brand-spanking-new-to-the-blog Bistro Vinaigrette recipe that I just shared.  I wanted a good, filling salad that would highlight this dressing, and I threw some of my favorite ingredients together to create a happy marriage (and delicious lunch/dinner!).

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You can make this in a snap and put whatever you want in it: my version here has apples, blueberries, cherry tomatoes and goat cheese mixed with mixed greens and sticks of chopped fresh chives.  Plus the Bistro Vinaigrette made with champagne vinegar because it’s yummy and sounds fancy, right?  That’s all that’s in this salad, folks.

Although, now that I’m thinking about it, some caramelized nuts would be dope here.  Like the caramelized almonds from this recipe.  Make extra because they will not all make it into the salad…probably not even half of them will survive the kitchen snacking that is sure to happen.

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Mixed Greens Salad

I’ll save that variation for next time I make this, which might be happening reeeaal soon.

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Yield: 2 to 4 servings


6 ounces mixed baby greens (use your favorites)

1 crisp apple, cored and thinly sliced

Juice of 1/2 lemon

2 ounces fresh blueberries

4 ounces cherry tomatoes, left whole and sliced into rounds

3 ounces goat cheese, crumbled

Bistro Vinaigrette, prepared with champagne vinegar

Fresh chives, chopped into 1-inch pieces


Rinse and thoroughly dry your greens.


Toss the apple with the lemon juice.  Add to the greens with the blueberries, cherry tomatoes and goat cheese.  Toss with just enough vinaigrette to moisten, taking care not to overdress.  Transfer to a serving platter or bowl and sprinkle the chives on top.  Serve any remaining dressing on the side, if desired.



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