Tuesday, July 16, 2019

Summer Salad with Greens, Microflowers, and Berries #NationalBlueberryMonth


Monday kicked off a week-long celebration of all things blueberry. Many thanks to Ellen of Family Around the Table and Christie of A Kitchen Hoor's Adventures for wrangling all of us. Here we are at day three...


Blueberry Week Recipes

Breakfast
Drinks & Appetizers
Dinner
Dessert

Summer Salad with Greens, 
Microflowers, and Berries


This isn't really a recipe, per se, but it's a lovely addition to any summer table, so I wanted to share it and hope it inspires you! 

Greens, edible flowers, berries - blueberries for this week! - and your favorite salad dressing. Place in a bowl and toss. That's it! 

But, just for fun, here's my favorite berry vinaigrette. This sweet and tart dressing is made with pureed berries, honey, vinegar, and oil. Since the berries are pureed in the dressing, it doesn’t matter if they are a little overripe. Just avoid any moldy berries. For this week, I used organic blueberries, but I've done the same process with strawberries, blackberries, and even golden raspberries. Get creative.

Blueberry Vinaigrette

  • 1 C blueberries
  • 1 T honey 
  • 5 T red wine vinegar 
  • 1/3 C olive oil 
  • 1 t salt 
  • 1/4 t black pepper


Combine the blueberries, honey, vinegar, olive oil, salt, and pepper in the bowl of a food processor or blender and puree until very smooth, about 2 minutes. 

No comments:

Post a Comment

Share Buttons