Blueberry And Apple Green Salad

• FOR THE DRESSING:
• 5 Tablespoons Extra Virgin Olive Oil
• 2 Tablespoons Fresh Lemon Juice
• 1/4 teaspoons Dried Basil Leaves
• 1 pinch Salt And Black Pepper
• FOR THE SALAD:
• 6 ounces, weight Mixed Greens
• 1 cup Diced Apple
• 2 Tablespoons Sunflower Seeds
• 1/4 cups Dried Cranberries
• 1/4 cups Roasted Pistachios
• 1/2 cups Fresh Blueberries
• 1 pinch Salt And Pepper
• 4 ounces, weight Fresh Parmesan Cheese, Grated

1. Combine the oil, lemon juice, dried basil, salt and pepper in a small bowl and whisk. Set aside.
2. Place the greens in a serving bowl. Add the apple, seeds, cranberries, pistachios and blueberries.
3. Drizzle about 2 tablespoons of the dressing into the bowl and toss gently. I use my hands just because I feel I can judge the amount of dressing better. If you think you need more dressing, add another drizzle but don't drown the salad.
4. Season with some sea salt, black pepper and shave fresh Parmesan cheese over the top. Serve at once.
5. This salad makes enough for one main course or two small appetizer portions. Any fresh mixed greens will work and feel free to adjust the quantities of the ingredients. Salads are very forgiving except for the dressing. Too much and the leaves will get mushy.

dressing, olive oil, lemon juice, ubc, salt, salad, apple, sunflower seeds, ubc, ubc, fresh blueberries, salt, parmesan cheese

Taken from tastykitchen.com/recipes/salads/blueberry-and-apple-green-salad/ (may not work)