Salads and Dressings

1 cucumber, peeled
2 Tbs olive oil
2 c fresh blueberries
1 Tbs fresh lime juice
2 Tbs green onion, diced
¼ c cilantro, coarsely chopped
1/8 tsp white pepper
¼ tsp salt
1/8 c pine nuts
2 oz crumbles goat cheese, optional

Cut cucumber into thin slices; toss with blueberries, green onion and cilantro. Whisk olive oil, lime juice, salt and pepper in a small bowl. Drizzle over cucumber mixture; toss and combine. Sprinkle with pine nuts and goat cheese. Serves 6

4 c mixed greens
½ c fresh blueberries
1 c strawberries, hulled and thinly sliced
2 Tbs agave nectar
2 Tbs spicy brown mustard 1.4 c balsamic vinegar
1.4 tsp sea salt
1/c chopped pecans, chopped coarsely
1.4 c goat cheese, crumbled

Toss greens and berries. Whisk agave nectar, mustard, vinegar and salt. Drizzle over salad; toss then top with pecans and goat cheese. Serves 4

½ c fresh blueberries
3 Tbs water
1 Tbs olive oil
2 tsp fresh lemon juice
3.4 tsp fresh gingerroot, shredded ½ tsp sugar
¼ tsp white pepper
¼ tsp salt

Puree all ingredients in a blender until smooth. Use immediately as dressing will separate if allowed to stand. Makes 2/3 cup.

1/8 c extra virgin olive oil 1 Tbs poppy seeds
1 c fresh blueberries
¼ tsp sea salt
¼ c balsamic vinegar
1 garlic clove
1/8 tsp white pepper

Blend all ingredients well in blender. Serve on a bed of mixed salad greens tossed with fresh blueberries. Makes 4 ounces.