8 cups mixed salad greens
1 pint fresh or frozen blueberries, thawed
1 pint fresh strawberries, halved
2 Nectarines, sliced
1/2 cup sliced almonds
1/4 cup blueberry chutney or store-bought blueberry fruit spread.
1/4 cup minced onion
1/3 balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
2/3 cup vegetable oil, olive oil, or canola oil
Whisk together first 5 ingrediants. Gradually whisk in oil until blended. Cover and store leftover vinaigrette in the refrigerator up to 2 weeks. Yield: 1 1/2 cups.
Mix all ingredients in a large bowl except for the almonds. Place almonds on top of salad.
Pour dressing conservatively over salad, or serve separate.