This salad recipe is one of my all-time favorites; it’s fresh, flavorful, and ridiculously easy to throw together. The blueberries and cashews paired with the Swiss cheese is such a surprisingly delicious combination. Since I typically have all the ingredients on-hand, it’s a staple in my weekly meal plan.

The original recipe for this salad was given to me by one of the best cooks I know, my sweet sister-n-law, Jennifer. Even with 7 children she’s always managed to make healthy and delicious meals a priority in her busy home. I can always count on her recipes to be health conscience crowd pleasers (not an easy fete).

If your new to my blog, please note that my recipes are typically “flexible”. Don’t have blueberries? Try strawberries. Want more swiss cheese? Cube it up instead of shredding, and pile it on. Make it your own!  

Ingredients:

For the salad:

• Romaine lettuce (about 3 heads, or 1 bag pre-cut)
• Blueberries (about a cup)
• Cashews (about a cup)
• Swiss cheese (can be pre-shredded)

For the dressing:

• 1 c. light olive oil
• 1/3 c. white vinegar
• 2 tsp. poppy seeds
• 1 tsp. ground mustard
• 1/2 tsp. salt
• 1/4 tsp. pepper
• dash or worcestershire sauce (sometimes I use soy sauce)
• optional 1 tbsp. sweetener such as Truvia or my personal favorite Gentle Sweet by Trim Healthy Mama.

What to do:

1. Chop up lettuce and place in serving bowl.

   

2. Layer on blueberries, cashews, and Swiss cheese.
3. Combine all the ingredients for the dressing in a jar with a lid. Shake well.

   

Tip: I find that the amount of dressing is typically enough for a couple batches of salad, so I serve them separately and allow everyone to spoon on their own. Also, if there are any leftovers, I can keep them in the fridge for the following day and they won’t be soggy.

Enjoy! Happy Memorial Day!!