Blueberry Cucumber Salad

The local blueberries are ripe...and oh-so-good!  Fresh from the garden, on a parfait for dessert or on a salad for lunch, they are the taste of summer.

Salad:

• 6 cups of mixed greens or baby spinach leaves
• 1/4 cup minced chives
• 1 1/2 cups chopped cucumbers
• 1 cup blueberries
• 1/2 cup crumbled feta cheese
• 1/4 cup roasted sunflower seeds

1. In a large bowl, combine greens, chives, cucumbers, and blueberries.
2. Toss with vinaigrette dressing and place on serving platter.
3. Sprinkle with feta and sunflower seeds. 
4. Serve with additional dressing on the side.

 Serves 4. 

Creamy Honey Vinaigrette Dressing:

• 1/4 cup white wine vinegar
• 3 tablespoons liquid honey
• 1 tablespoon mayonnaise
• 1 teaspoon dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large clove garlic, minced
• 3/4 cup olive oil

1. Whisk together vinegar, honey, mayonnaise, mustard, salt and pepper.
2.  Gradually whisk in oil.
3. Blend in minced garlic.

Makes about 1 1/4 cups dressing.