Oregon Summer Salad

Fresh flavors and local produce make up this Oregon Summer Salad with findings from the PNW farmer’s markets.

Oregon Summer Salad:
4 cups mixed greens
½ cucumber, diced
2½ cups mixed berries (we did blueberries and boysenberries)
½ cup cherry tomatoes, halved
½ cup dry roasted hazelnuts, roughly chopped

Honey Mustard Dressing:
¼ cup + 3 Tbsp. olive oil
1½ Tbsp. balsamic vinegar
4 tsp. Dijon mustard
2 tsp. lemon juice or ACV
1 tsp. honey
2 cloves garlic
½ tsp. dried basil
¼ tsp. salt

View the full recipe at Nibs & Greens →