COTTAGE LIFE RECIPE CONTEST WINNER, 2001

THIRD PRIZE:

Blueberry Drizzle Salad // Tina Roberts 

Ingredients  

2 tbsp fresh lemon juice (30 ml)
1 clove garlic, minced
1/4 tsp granulated sugar (1 ml)
1/4 tsp salt (1 ml)
1/4 tsp Dijon mustard (1 ml)
1/4 cup olive or vegetable oil (60 ml)
8 cups mixed greens, washed and torn into bite-size pieces (2 L)
1/2 cup slivered almonds, toasted (125 ml) 
1/4 cup feta cheese, crumbled (60 ml)
Blueberry Syrup (recipe follows)

Blueberry Syrup:
1/2 cup fresh wild blueberries (125 ml)
1 tbsp granulated sugar (15 ml)
1 tbsp water (15 ml)
1 tspfresh lemon juice (5 ml)
Instructions:

1. Whisk together the lemon juice, garlic, sugar, salt, and mustard, adding oil gradually at the end.
2. Combine mixed greens, almonds, and cheese. Toss with dressing until well mixed. Drizzle with Blueberry Syrup and toss lightly. Makes 4-6 servings.
Blueberry Syrup:
Combine blueberries, sugar, and water in small saucepan. Cook over medium heat, stirring often until syrupy, about 5 minutes. Cool, then add lemon juice. Makes about 1/3 cup (75 ml).

Cottage Tips:
  1. The blueberry syrup may be prepared a day or two ahead and kept, sealed, for up to a week in the refrigerator.