with Labneh, Blueberries and Lemon Blush Tomato Vinaigrette
Ingredients
- 1 cup whole milk Greek yogurt
- ½ cup Adam’s Heirlooms Lemon Blush Heirloom Tomato Sauce with Basil
- 2 tablespoons Champagne or white wine vinegar
- 1 tablespoon honey
- 1 teaspoon minced garlic
- ½ cup extra virgin olive oil
- Kosher salt and fresh ground black pepper
- 5 ounces Mizuna salad greens
- 1 cup fresh blueberries
- ½ cup pecans
- Small handful thinly sliced red onion
- Crusty bread slices
Preparation
Prep time: 30 Minutes
Chill time: Overnight
LABNEH
Spoon yogurt into a fine mesh strainer and set it over a bowl. Make sure the bottom of the strainer does not touch the bottom of the bowl. Place in the refrigerator overnight to drain.
LEMON BLUSH TOMATO VINAIGRETTE
Whisk tomato sauce, vinegar, honey and garlic together in a bowl until well combined. Slowly whisk in olive oil to combine. Season with salt and pepper. Cover and refrigerate overnight.
TO SERVE THE SALAD:
Add ¼ cup labneh to each of 4 serving plates. Use the back of a spoon to spread the labneh into a strip on each plate.
Add ½ cup vinaigrette** to a large bowl. Add salad greens and toss gently to coat.
Place an equal amount of dressed greens to each plate. Top each salad with an equal amount of blueberries, pecans and red onions. Serve with slices of crusty bread.
NOTES: * You will only use half of the vinaigrette in this recipe.
About this recipe
Join Local 5 Live, as Selena Darrow from Rooted In Inc. and Jamie Popp from edibleNEW magazine show us how to make this delicious recipe for the summer months.
