3small or 2 large roasted yellow beetsroasting directions here
1/4cupcrumbled feta cheese
1/4cuptoasted sliced almonds
For the dressing:
1large or 2 small ripe apricotspitted
1tablespoonred wine vinegar
kosher salt and pepper to taste
Combine the lettuces and herbs in a large bowl. Add the blackberries, apricots, corn, beets, feta and almonds to the bowl.
To make the salad dressing, put the apricots, olive oil, vinegar and honey in the bowl of a food processor. Puree the ingredients to a smooth dressing. Season to taste with kosher salt and pepper. Stir in poppy seeds.
Pour the dressing over the salad and toss gently to coat. Serve immediately.
Make Ahead: The corn and the beets can be cooked 2 days in advance. The salad dressing can be made a day in advance, just shake it before use.Little Helpers: The kids can help assemble the salad by putting all of the ingredients in the bowl.