Summer Fruit Salad

Source: Southern Living Magazine June 2000

Ingredients

• 2 cups Blue Berries, Fresh Or Frozen
• 1 cup Fresh Strawberries, Halved
• 2 Nectarines, Sliced
• 8 cups Mixed Salad Greens
• Blue Berry Vinaigrette
• ½ cup Slivered Almonds, Toasted
• 2 cups Chicken

Method

Combine first 4 ingredients in large bowl. Cover and chill 1 hour.

Drizzle ⅓ c Blueberry Vinaigrette over blueberry mixture, tossing to coat. Sprinkle with slivered almonds if desired.

(Can add 2 cups of chopped, cooked chicken).

Vinaigrette

• ¼ cup Blueberry Chutney
• ¼ cup Minced Onion
• ⅓ cup Balsamic Vinegar
• 1 teaspoon Salt
• ½ teaspoon Pepper
• ⅔ cup Vegetable Oil

Whisk together first 5 ingredients. Gradually whisk in oil til blended. Refrigerate leftover vinaigrette up to 2 weeks.

1½ cups.