Friday, September 12, 2008
Berry Patch Salad
I hit the berry patch again today. My hands are purple, I have a farmer's tan - guaranteed to keep me in turtlenecks for months to come - and there are two flats of berries on the table that need my attention really soon. I'm going to freeze most of them, but plan to use the remainder in a wonderful end-of-summer salad. The salad was originally a throw-together, but it worked so well that I decided to formalize the recipe.
Blueberry Cream Dressing:
3 tablespoons blueberry vinegar
1/3 cup light sour cream
3 tablespoons light mayonnaise
1/4 teaspoon garlic salt
1/8 teaspoon fresh cracked pepper
1/8 teaspoon ground cinnamon
1) Place vinegar, sour cream, mayonnaise, salt, pepper and cinnamon in a small bowl. Whisk until smooth.
2) Cover and refrigerate. Yield: 3/4 cup.
6 cups assorted salad greens, rinsed, drained and dried
1 cup fresh blueberries
1 cup feta cheese
1 cup cubed chicken or turkey (optional)
1/2 cup candied walnuts
1) Tear lettuce into bite size pieces. Add to salad bowl. Add berries, cheese and chicken or turkey (if using). Toss to combine. Sprinkle with candied walnuts.
2) Pass salad dressing at the table. Yield: 4 servings.
Blueberry Vinegar Ingredients: 2 cups unseasoned rice wine vinegar, 3 cups blueberries, washed and stemmed Directions: Mash the blueberries. Scrape into a 1-quart mason jar; add vinegar and shake to mix. Let sit at room temperature for 2 to 5 days. Strain and pour into a sterilized bottle. Seal. Store in pantry. Yield: 3 cups.
Candied Walnuts Ingredients: 1/4 cup granulated sugar, 1/4 teaspoon cayenne pepper, 1/8 teaspoon salt, 1/2 cup toasted walnuts Directions: Coat a cookie sheet with nonstick cooking spray. Melt sugar in a small saucepan over medium heat. Add pepper, salt and walnuts; stir with a spoon until walnuts are coated. Transfer nuts to pan; cool and break into pieces. Yield: 1/2 cup.