Forward this to your family this Mother's Day!

Consider this your official "hint-hint, nudge-nudge" for the upcoming festivities. If you're looking for a way to drop a subtle suggestion for the brunch menu, this Blueberry Pistachio Spring Salad is the perfect candidate. It's vibrant, sophisticated, and - most importantly - completely fool proof. 

In fact, this recipe is so simple to assemble that anyone can handle it. Whether it's the kids "helping" you or your partner taking over the kitchen, the prep is as easy as tossing fresh berries and crunchy pistachios over a bed of greens. It's the ultimate way for them to serve up something beautiful and fresh while you focus on the more important things - like relaxing and enjoying the day.

INGREDIENTS

2 cups mixed salad greens

1 cup fresh blueberries

1/2 cup shelled pistachios

1/4 cup crumbled feta cheese

1/4 cup red onion, thinly sliced

For the Dressing

1/4 cup extra virgin olive oil

2 tbsp honey

1 tbsp balsamic vinegar

1 tsp Dijon mustard

1/4 tsp salt

1/4 tsp black pepper

DIRECTIONS

1. Wash the mixed salad greens thoroughly under cold water and pat them dry. 

2. Place the dried salad greens in a large salad bowl. 

3. Rinse the fresh blueberries gently in cold water, remove stems or leaves and set aside to drain. 

4. Chop the shelled pistachios into smaller pieces and sprinkle evenly over the greens. 

5. Crumble the feta cheese into small pieces and add it to the salad. 

6. Peel and slice the red onion into thin rings, and add to the salad. 

7. In a small bowl, whisk together the olive oil, honey, balsamic vinegar, Dijon mustard, salt and black pepper until well emulsified. 

8. Pour the dressing evenly over the salad. 

9. Toss the salad gently with tongs until all ingredients are lightly coated. 

10. Taste and adjust the seasoning, add more salt or pepper if necessary. 

11. Serve immediately or refrigerate for a short while if you prefer a chilled salad.