Blueberry, Peach, and Cucumber Salad.
Kimberly Baker, ©2022 Clemson Extension
Salad:
2 cups blueberries, fresh
2 peaches, diced
2 seedless cucumbers, sliced and quartered
½ cup feta, crumbled
Dressing:
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons olive oil
2 tablespoons basil, minced
Salt, to taste
Black Pepper, to taste
1. In a large bowl, gently toss the salad ingredients.
2. In a medium-sized bowl, vigorously whisk the dressing ingredients together until combined.
3. Gently toss the dressing with the salad until thoroughly coated.
4. Keep salad refrigerated until ready to serve.
Yield: 4 servings.
