Can you believe we’re heading into the 3rd week of July already? I don’t know about you, but if you’re in a warm climate all I can think about is staying cool and hydrated.
I don’t want to cook but I still want substantive, nutritious meals. I need watermelon, popsicles, sparkling water with lemon wedges, a crisp extra Brut white wine, some good cheese and ice-blended coffee-based drinks. Oh yeah, roasted red pepper hummus and veggie sticks make for great lower calorie snacks as well.
I found this recipe for Berry Delicious Summer Salad and it has all the elements my palate enjoys: crunchy, salty, sweet and creamy with a lot of flavor.
- YIELD: Makes 6 to 8 servings
- PREP TIME:
- 8 cups mixed salad greens [try the Earthbound Farms Organic Herb blend]
- 2 cups fresh blueberries [or strawberries, pears, etc.]
- 1/2 cup crumbled Gorgonzola or blue cheese [or tomato-basil chevre, peccorino]
- 1/4 cup chopped and toasted walnuts or pecans [or almonds]
- Bottled vinaigrette for quick prep, but I prefer homemade [Trader Joe’s has good fat-free dressings FYI]
- Rinse your greens thoroughly.
- Use a salad spinner to drain excess water [ or paper towels].
- Add your fruit, nuts cheese to taste.
- Drizzle salad dressing and mix until it’s lightly coated.
Note the substitutions I listed. You could even add thick-slab pan fried bacon [pancetta], salmon or grilled chicken. If you want a wine to pair you might choose a French from the Alsace region: a Riesling, Gewurztraminer or Sylvaner; a California from the Russian River Valley or a Torrontes from Argentina.
If you want something non-alcoholic, then a juice blended with sparkling water like Cranberry would compliment the fruit flavors in the salad. Experiment to discover new culinary territory.
This salad can be the main course, with adjustments to taste [food allergies/preferences] or you can add your meat of choice [i.e. pork loin] and make it a side dish. Enjoy!