Blue Truck Salad

This recipe is a tribute to my friend Ross, who owns a beautiful farm in Georgetown, SC. Her blueberry bushes are bursting right now, and you can find her fresh-picked berries at Indigo Mercantile, as well as at her farm Blue Truck Organics which was a part of the recent AG tour this past Saturday. Ross is one of the hardest-working people I know, even after a recent knee replacement, she hasn’t slowed down one bit.

I made this dish last night for a pasta class, and it was an instant hit, everyone went wild for it! So of course, I had to share it here on the blog. It’s too good to keep to myself and wanted to get to y’all for the weekend!

You will need:

6 cups Arugula

1/3 vidalia onion sliced thin

1 cup feta ( get the block and crumble yourself)

1/2 cup pistachios

2 cups blueberries

Juice of one lemon

1/2 cup extra virgin olive oil

1 tbsp honey

1/2 tsp garlic powder

Salt and pepper to taste

Start by making the salad dressing.  Place lemon juice, olive oil, honey, garlic powder, salt and pepper in a jar with a lid. Shake well and set aside.

In a large salad bowl layer arugula, onions feta and pistachios then top with dressing.  Toss well so everything is evenly coated.  Serve immediately.