for the DRESSING
1 tbsp fresh lemon juice 1 tbsp balsamic vinegar 2 tbsp extra-virgin olive oil 2 tsp dijon mustard 1 tsp honey (optional) ground black pepper to taste salt to taste
for the SALAD
4 cups spinach and arugula salad mix 1 cup fresh blueberries 1 cup fresh raspberries 1/3 cup toasted flaked almonds 1/3 cup crumbled feta cheese (omit for Vegan option)
1. In a small bowl, whisk together lemon juice, balsamic, olive oil, dijon mustard, (honey if using), and pepper.
2. Add spinach and arugula mix, blueberries, raspberries, toasted almonds, and feta cheese, tossing gently to combine.
Note Toast the Almonds in a 400°F oven until slightly browned, for about 3-4 minutes.
Serve with a bread of your choice
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