We love to create new salads using combinations of ingredients with fresh garden goodness.
Sometimes the dressing can make an ordinary salad extraordinary.
Summertime salads are a favorite at our house. The other day I took my office staff
out for lunch at a new restaurant. We each ordered a different salad, but were shocked
to hear that the main dressing they had was ranch. We were further surprised when the
ranch came from a bottle and was not even homemade. Not to be negative, but I don’t think I
will be returning to that restaurant anytime soon.
So, good salad dressings have been something I love to experiment with. If I go to a restaurant and
I love the dressing, I try to recreate it. Sometimes it even turns out a bit better than the original. I think
the salad dressing totally makes the flavors of the salad come alive. I don’t enjoy heavy dressings that mask
the flavor of the ingredients. Less is always better. Less ingredients… simple, fresh flavors enhance the
fresh greens and condiments of any simple salad.
These salads and recipes are easy to make but really can count for an evening meal. I often heat
the dressing and drizzle it over steamed rice, fresh pasta and grilled or blanched vegetables.
Stay tuned and we will share all of these recipes that are sure to become your favorites as well.
We will start off with this Very Berry Dressing. I have heated it in the fall and served it on a hot
open faced turkey sandwich with cream cheese and freshly chopped green onions.
It is delicious anytime of the year, but this salad is especially nice.
This week I am going to share all five recipes from this chapter in Volume Four, Celebrating Mother
Nature. They are are fabulous fresh salads that are perfect to take to any garden party, work
luncheon, wedding shower or to just enjoy as any evening meal. Try them and see if you want
to add them to your favorites list as well.
Very Berry Salad
16 oz. pkg. spinach
1 c. mozzarella cheese, shredded
1 c. slivered almonds, toasted
1 c. fresh blueberries
1 c. fresh blackberries
1 c. fresh raspberries
Place spinach in serving bowl and top with mozzarella cheese, almonds and
rinsed berries. Serve chilled with Very Berry Dressing.
Very Berry Salad Dressing
½ c. fresh blueberries
½ c. sugar
½ c. apple cider vinegar
½ c. fresh blackberries
½ c. vegetable oil
¼ tsp. kosher salt
Rinse berries and place in blender. Add sugar, oil, vinegar and salt and
blend well. Chill before serving. Serve over Very Berry Salad.
Excerpt From: Michelle Huxtable. “The Gathering of Friends.” iBooks.