Have you ever eaten at Zupas? This is my version of their Vermont Maple Blueberry salad. Crisp romaine lettuce is tossed with fresh blueberries, tart apples, cinnamon almonds, feta or blue cheese, and drizzled with a sweet maple vinaigrette.
Vermont Maple Blueberry Salad
Serves 4-5
3/4 bunch of romaine lettuce, cut and rinsed
1/2 cup fresh blueberries
1/2 cup Cinnamon Roasted Almonds*, broken into pieces
1 granny smith apple, peeled and chopped into small pieces
1/4 cup blue cheese (or feta)
Toss lettuce, blueberries, almonds, and apples together in a large bowl. If desired, sprinkle additional blueberries and almonds for topping. Sprinkle cheese over the salad and drizzle with the Maple Vinaigrette. Wait until right before serving the salad to add the vinaigrette. You can either add some to the entire salad and toss well or drizzle over individual portions. You will NOT need to use all of the vinaigrette. Start out with a small amount and adjust to taste.
Maple Vinaigrette
1/4 cup apple cider vinegar
3/4 cup real maple syrup
6 TBSP olive oil
1/8 tsp salt
Pour ingredients into a blender or a blender bottle and mix until well combined. Shake well before pouring over salad.
*Follow the link for the recipe to the Cinnamon Roasted Almonds from my previous post
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