Summer Salad with Blackberry Vinaigrette

Perfect for warmer months, this refreshing salad is bursting with sweet, vibrant flavors
Blackberry Vinaigrette Ingredients
1 3/4 cupsblackberries (can be frozen)
2oranges, zest and juice
1/2small shallot
1 tbspdijon mustard
2 tbspapple cider vinegar
1/2 tspsalt
1 cupolive oil

Makes 20 oz

Salad Ingredients
3heads of lettuce (any kind)
1/3 cuppistachios (or other nut of your choice)
1/4 cupfresh berries
juice of 1 lemon

Serves 3-4

Mix all of the blackberry vinaigrette ingredients—except for the olive oil—together in a blender at low speed, slowly raising the speed to medium. Once the ingredients start to combine, slowly pour in the olive oil until it lightens in color and becomes smooth.

For the salad, toast nuts for 7 to 10 minutes in the oven at 350º F. While they are toasting, mandolin the radish and cucumber, thinly slice the carrots at a bias and cut berries in half. Once the nuts have cooled, mix all the ingredients in a large bowl, including the juice of one lemon, and dress to your preference with the blackberry vinaigrette.