From the June/July 2018  issue
Serves 4


for the vinaigrette:

  • 1 pint fresh blueberries
  • 3 TBSP balsamic vinegar
  • 1/2 cup olive oil
  • 1 tsp fresh lemon juice
  • 1 tsp fresh rosemary, chopped
  • 1/4 tsp sea salt

for the salad:

  • 1 lb ground turkey
  • 1/4 cup fresh parsley, finely chopped
  • 1 medium shallot, finely chopped
  • 1 medium clove garlic, minced or finely grated
  • 2 tsp Dijon mustard
  • 1/2 tsp sea salt
  • 8 cups mixed greens
  • 1/4 cup toasted walnuts (optional)


  1. Combine all vinaigrette ingredients in a blender or food

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