Blueberry, Corn and Feta Salad – Fustini's Oils & Vinegars
Blueberry, Corn and Feta Salad Submitted by Julie Baker, Milford, Michigan Salads Ingredients Ingredients - 3-4 cups of fresh corn removed from the cob - 1 cup
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Cooking tools:
- Garlic press
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Serving bowl
Ingredients
- 3-4 cups of fresh corn removed from the cob
- 1 cup blueberries
- 1 large, unpeeled, hothouse cucumber, seeded and chopped
- 3/4 cup green onion, sliced
- 1/4 cup Fustini's West Michigan Blueberry balsamic
- 1 tablespoon Fustini's Walnut oil
- 1-2 tablespoons honey
- 1 tablespoon Fustini's Vinoso vinegar
- 1/2 cup Fustini's 12 Year White balsamic
- 1 large garlic clove, pressed or finely chopped
- salt
- pepper
- 1/2 cup fresh cilantro chopped
- 4 ounces feta cheese (or goat cheese)
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