- 20 mins
In my house, the store-bought salad dressings might as well have our individual names on them. No one's favorite is the same. But when I make dressings from scratch, that's what becomes everyone's new favorite. My 9-year-old used to love raspberry vinaigrette - pretty much any brand - right off the shelf. Today, he's a convert to my nectarine-blueberry dressing concoction. The fresh taste may change the minds of my ranch- and honey-mustard-loving other dining companions. And the feta and onions in the salad balance the sweetness of the fruit. Here's how to make a fruity summer salad the whole family will love.
- Wash and cut the nectarines. Pit and chop the first nectarine into 1/2-inch pieces for the salad. Pit and quarter the other nectarine for the dressing.
- Place the quartered nectarine in a blender or smoothie maker. Add 1 cup (or about half) of the blueberries. Wait to blend until after you add the liquid.
- Zest the orange and set the zest aside. Then add the juice from the orange, vinegar, sugar and cardamom to the blender. Blend about 30 seconds or until well-mixed. Then add the olive oil and blend another 30 seconds. Allow it to rest while you make the rest of the salad so the flavors combine.
- Place a layer of field greens in a large bowl and top with a handful nectarine pieces, blueberries, feta cheese, radish pieces and a few slices of shallots. Repeat until you fill the bowl and end with the toppings over the greens. Sprinkle the orange zest over the top of the salad. Serve immediately.
- Pour the dressing from the blender into a cruet and serve it on the side so guests can add the amount they'd like.
- Serve with Kosher salt and freshly ground pepper.