Blueberry, Feta and Pepita Side Salad

Depending on where you are reading this, you may be getting a peak into nice weather just as we are! I can’t help but let my mind wander to summer barbecues when a Sunday afternoon brings a touch of sunny glow. Stuffed hamburgers on the grill, roasted veggies, and big tossed salads with fruit.

Tossed salads with fruit are on of my favorite “go-to” sides for dinner. I am always looking for fun different ways to make my lean meat…but sometimes the veggie on the side gets overlooked. When in doubt, I grab some mixed greens, whatever fruit is on sale, low-fat feta, and some sort of nut topping. This time it was “pepitas” which are little baby pumpkin seeds! I buy them in the bulk aisle of our local grocery store. Sometimes I use chopped walnuts or slivered almonds.

I also add tomatoes and cucumbers when I’m taking it somewhere to give it some more bulk. I don’t always do that for the more simple weeknight dinner- unless I just have them on hand.

Blueberry, Feta and Pepita Side Salad

Course: Vegetables

Cuisine: American, No Cook

Servings: 6 servings

Calories: 75kcal

Author: Steph Wagner

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Ingredients

• ▢ 4 cups mixed greens
• ▢ 1 cucumber, seeded and chopped
• ▢ 2 roma tomato, seeded and diced
• ▢ 1 cup blueberries
• ▢ 1/2 cup reduced fat feta cheese crumbles
• ▢ 1/4 cup pepitas
• ▢ 6 tbsp light Italian dressing, devided

Instructions

• ▢
  Rinse greens and add to a large serving bowl.
• ▢
  Layer all other ingredients and serve dressing on the side.

Nutrition

Serving: 3oz | Calories: 75kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 288mg | Potassium: 223mg | Fiber: 1g | Sugar: 6g | Vitamin A: 583IU | Vitamin C: 13mg | Calcium: 79mg | Iron: 1mg