Blueberry, Peach and Parmesan Salad with Maple Balsamic Vinaigrette

Tis the season for salad greens and there is just nothing better than homegrown greens with local fruit to taste wonderful and slim that waistline.


Towards the end of the school year, starting with my Daytona Beach Trip, I packed on a solid 8 lbs. . . and taste-testing never-ending batches of cookies, fudge and assorted recipes is delicious and fun, but fattening!  Fortunately, I love these salad greens (from Savage River Farm) so much that eating a salad for lunch is appealing, especially with super-ripe peaches from South Carolina, local blueberries and orange tomatoes from Savage River Farm, our CSA.

Adding a protein like grilled or roasted chicken, nuts (pecans or walnuts, even almonds) or bacon (YUM!) will complement this salad very well and keep me from getting hungry before dinner time.  Try using this salad dressing recipe for a marinade as well!

But what about salad dressing?  There’s just something terribly wrong with putting a calorie and chemical laden concoction on a salad this healthy and delicious.  I can’t do it!


So, my solution:  a sweet and flavorful dressing that takes minutes, stays fresh for days and is made from simple ingredients.  Try it!

I use local Maple Syrup for this dressing.  I love the history behind maple syrup and seeing all of the taps and tubes in the trees along the roads.  It’s a lot of work to make and takes days – it is expensive but so worth it to know that I’m not feeding Joss high fructose corn syrup for breakfast.  Hello!?


I’ve still been sampling fudge, cookies and had yesterday’s Mrs. Morris’ Homemade Chili Sauce nachos for a late-afternoon snack.  But, I walked 2 miles twice this week and have been eating this salad for lunch everyday and I’ve lost 2 1/2 lbs. Already!


This recipe just makes a small amount of dressing, feel free to double or triple.  A Mason jar works very well for mixing, just please, I beg you, make sure the lid is screwed on tight before shaking!!!


Blueberry, Peach and Parmesan Salad with Maple Balsamic Vinaigrette

By July 25, 2015

Flavorful and free of chemicals, this vinaigrette tastes better than most bottled or restaurant dressings.  Try it!

  • Prep Time : 15 minutes



Mix all ingredients together in a Mason jar and screw the lid on very tight.  Shake.  Serve over salad greens, blueberries, shaved parmesan and fresh sliced peaches and halved cherry tomatoes.  Add protein:  nuts, chicken or bacon, if desired!

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