Tart Field Greens Salad with Fresh Fruit and Pecans


Adding fresh fruit and nuts to your tart field greens salad is bliss. The refreshingly sweet tastes of fruit and tart field greens mix wonderfully in harmony!

I love the combination of spicy greens with melon, blueberries and apricots. You can also customize this salad using any of your favorite fresh fruits. Sometimes I add dates instead of apricots, or pumpkin seeds instead of pecans. Use your imagination to create your own special salad!


Tart Field Greens Salad



4-5 cups bitter or spicy field greens
1/2 honeydew melon, cubed
1/2 cup blueberries
1/4 cup chopped apricots
1/4 cup chopped pecans
2 tablespoons sliced red onion*
Balsamic vinaigrette (recipe follows)


1. Wash and dry your greens.

2. Place on a flat plate, arranging melon, blueberries, apricots and pecans on top.

3. Thinly slice your red onion. Place in a bowl, pouring 2 tablespoons of white vinegar over the onions and soaking for 10 minutes. Rinse onions and pat dry.

4. Place onions on salad. Serve with balsamic vinaigrette (recipe below).

*Soaking the onion mellows the taste


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Balsamic Vinaigrette



3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 cup olive oil
Freshly ground pepper


1. In a small bowl combine the vinegar, mustard and garlic.

2. Add the oil in a slow and steady stream, whisking constantly.

3. Season with salt and pepper to taste.





More from the chef: GoodDinnerMrsMellen.com and GoodDinnerMrsMellen.blogspot.com


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