Such a summery salad! And vegetarian/gluten-free, too. The homemade dressing is easy as pie, and healthier than most anything you'll buy in a bottle. This recipe will make big salads for two people.
Ingredients
For the dressing:
1/2 cup blueberries
1/4 cup balsamic vinegar
1 Tablespoon red wine vinegar
1 Tablespoon dijon mustard
1/2 Tablespoon honey
1/2 teaspoon sea salt
1/8 teaspoon black pepper
1/4 cup olive oil
For the salad:
1 bag mixed greens
1 cup blueberries
1 avocado, sliced or cut into chunks
1/4 cup dried cranberries
1/2 cup mandarin orange slices (canned)
3 Tablespoons crushed or chopped nuts (sunflower seeds, pecans, walnuts, etc.)
Preparation:
Combine all of the dressing ingredients in the blender or food processor and pulse until blueberries are well pureed. Combine salad ingredients.
Cooking & Serving:
Toss the salad with the dressing or serve the dressing on the side. Might I suggest a nice white wine as an accompaniment?
A Little Backstory:
It's April in Minnesota, and it's raining and gloomy. Just last week it snowed a foot.
I can't make myself cook any more winter meals -- I'm desperate to put away the pot roasts and pasta, and serve colorful salads and finger foods from a sunny spot on the balcony.
This is it, folks -- the start of summer meal season. I'm calling it.
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