There’s nothing like fresh berries in the summer. We wait all winter with great anticipation for that first bite of a fresh-picked berry and it seems like every time fresh berries show up in the house, they’re gone in no time flat.

One of my favorite things growing up was picking berries with my mom, whether it was strawberries from a local farm or raspberries in my own backyard. Now, as an adult, I love to incorporate them into my weekly salads whenever possible. This salad is perfect for an afternoon snack or you can even top it with grilled chicken and serve it for dinner.


3/4 cup apple cider vinegar
2 Tablespoons honey
1 Tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup sweet Vidalia onion, chopped
1 – 1 1/4 cup olive oil
5 ounces spring mix greens
5 ounces baby spinach leaves
1 pint blueberries
12 ounces blackberries, halved
1 pint raspberries
4 ounces feta or goat cheese
2 cups pecan halves

1. In a small bowl, mix together the apple cider vinegar, honey, and mustard. Pour into a blender and add the salt, pepper, and sweet onion, pureeing for one minute, then drizzling in the olive oil while the blender is running for two minutes until blended and creamy.
2. Place equal amounts of greens on each plate, then a mixture of the blueberries, blackberries, and raspberries. Top with cheese and pecans then drizzle with some dressing.
NOTE (optional): Marinate some chicken breasts in some of the dressing overnight then grill and slice for the salads.