I never used to like blueberries. I know, I know, they are so good for you. But I always had them in desserts or too late in the season and thought they were too sweet. Well, the other night I was over at a friends house for a girls-night bbq on the patio and there were some fresh local blueberries. I was amazed at how tart but warm and gingery they were. I was hooked! I have eaten two small boxes in the last 3 days and am looking for any way to use them. And so, today’s summer salad and my first entry into ARF 5 Day Tuesday was born. To check out the history behind ARF 5 Day Tuesday take a look at SweetNicks blog, complete with new layout!
I found this recipe for a blueberry dressing and followed it pretty closely(my adapted recipe is below) then used my own desires to make this summer salad. The major addition to the dressing was the fresh basil which really compliments the blueberries. Because I don’t have any blueberry vinegar I mushed up some fresh blueberries and threw them in my dressing. I am also spoiled by some fabulous manuka honey my boyfriend’s parents brought back from New Zealand. It has a beauiful vanilla flavour. This made enough for 2 dinner sized portions. I suggest making the dressing a little ahead of time so the basil and blueberries can really gel.
Ahh, now I guess I have to go back to the real world and deal with strata issues and my laundry
1. Whisk together all liquids and a few good grinds of pepper. Add basil and blueberries and allow to stand.
1 small package cherry tomatoes, about 12, quartered
1/2 head of green or red leaf lettuce, torn
1 small bunch of arugula, torn
1/2C walnut pieces
1 avocado, chopped
1/2 small package of goat cheese or chevre.
1/3C fresh blueberries.
1. Toss all ingredients together and lightly dress.an<[/print_this]