This salad couldn’t be easier or healthier. It’s a total classic keeper now in my book. I found the recipe this weekend when I was hunting for a salad idea to bring to a shower on Sunday. In a flash of luck, I grabbed a miscellaneous Bon Appetit from my pile (April 2006) and flipped automatically to this page. It was a hit at the shower (not a piece of lettuce was left) and I think you’ll love it, too.

MIXED GREENS WITH FETA, ALMONDS, AND BLUEBERRIES
from the April 2006 issue of Bon Appétit
Makes 4 servings

1 1/2 tablespoons red wine vinegar
3 tablespoons olive oil
1 teaspoon honey
1 5-ounce bag baby salad greens
1/2 cup crumbled feta cheese (about 2 1/2 ounces)
1 1/2-pint container blueberries
1/4 cup slivered almonds, toasted

Whisk vinegar, oil, and honey in small bowl. Season to taste with salt and pepper. Combine greens, feta, and blueberries in large bowl. Add dressing; toss to coat. Sprinkle with almonds and serve.

Note: I don’t like or need so much oil in my salad dressings. So I just eyeballed the olive oil and cut it probably in a third or even less. I also added a little salt and pepper to the dressing.