- 4 cups romaine lettuce, baby spinach or mixed greens, chopped
- 2 cups blueberries
- 1 cup cucumber, sliced
- ½ cup feta, crumbled
- ½ cup almonds, whole
- 1 tsp Dijon mustard
- 2 Tbsp balsamic vinegar
- 1 Tbsp + 1 tsp maple syrup
- ½ tsp salt
- ½ cup olive oil or canola oil
Prep and Cook
Combine romaine, blueberries, cucumber, feta and almonds in a large bowl.
Whisk together Dijon mustard, balsamic vinegar, maple syrup and salt. Slowly pour in olive oil whisking until completely combined and emulsified.
Portion the salad and top with 1–2 tablespoons of dressing.