&ldquo;Salads get a bad rap because people think, &lsquo;Ugh, it&rsquo;s just lettuce and dressing,&rsquo; &rdquo; says chef Edward Lee of 610 Magnolia in Louisville, Kentucky. &ldquo;But salads can be a mix of sweet and savory ingredients, like corn and blueberries.&rdquo; Lee makes this salad once a week in the summer when corn and berries are at their peak. Slideshow: More Salad RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners. 

Sweet and Savory Summer Fruit Salad with Blue Cheese

plain whole-milk yogurt

lemon juice

olive oil

dill

Salt

pepper

Hass avocados, thinly sliced

corn, kernels

radishes,

peaches

blackberries (about 3/4 cup)

blueberries (about 3/4 cup)

mint leaves, torn

Make the dressing In a small bowl, whisk the yogurt with 2 tablespoons of water and the lemon juice, olive oil and dill; season with salt and pepper.


Make the salad In a large bowl, combine the asparagus, avocados, corn, radishes, peaches, blackberries, blueberries and lemon juice and toss to coat. Arrange the salad on a platter and top with the blue cheese and mint. Drizzle with the yogurt dressing and serve.


sweet and savory summer fruit salad with blue cheese

Total: 30 minutes

Servings: 5

Cost: $5.45 /serving

Author : Edward Lee

Ingredients

Instructions

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