A berry-licious entrée salad
One of the things that I love about summer is the omnipresence of salads. Although I enjoy salads throughout the year, they appear less frequently on the menu in cooler months. Who really wants a big salad for dinner when there’s a snowstorm raging outside? However, in summer when it’s hot and steamy, my entire household is glad to have a cool, yet filling, dinner. This salad makes me especially happy because there are blueberries incorporated in the salad topping and the dressing. Each bite has the flavor of summer. To learn more about this dish, originally published in June 2014, keep reading.
I love salad. It truly is one of my favorite things to eat. I don’t mean that in a typical girl, “I only eat salad” sort of way. I mean it, as in it is a go-to item that I order at many restaurants. Caesar salad probably is my favorite, but I always am looking for other salads to please my palate. A little variety goes a long way in keeping the usual order of salad interesting.
There are a few key components to an ideal salad for me.
- Good lettuce as a base- Iceberg lettuce won’t cut it. I prefer romaine, arugula, mesclun, and other greens.
- A couple veggies in the mix- Bell pepper, onions, broccoli, mushrooms, tomatoes all work.
- Add some fruit- I love the sweetness that fruit brings. I think many tree fruits and berries are great, such as apples, peaches, strawberries, and more.
- Choose a protein or dairy- I like to incorporate something that adds flavor and makes the salad more filling, such as grilled chicken breast, steamed shrimp, toasted pecans or walnuts, crumbled goat cheese, or shredded cheddar cheese. There are many other toppings that work well.
- Dressing on the side- If the dressing is heavy, as caesar dressing is, I like to be able to control the quantity. If it is a lighter dressing, as in this recipe, I don’t mind pouring it onto the salad.
With the warmth of summer finally here, salad has become an almost every day meal, whether it be for lunch or dinner. To keep my dining from becoming boring, I try to mix up the components of the salad. This salad that I made for dinner last week is sure to become a regular on my weekly menu.
- 1/2 romaine lettuce heart, rinsed
- 1/4 red bell pepper, seeded & chopped
- 1 Tb. sweet onion, diced
- 1/4 cup blueberries
- 1/4 green apple, cubed
- 1/2 grilled chicken breast, cubed
- 2-1/2 Tb. blueberries
- 2 Tb. cider vinegar
- 1 tsp. sugar
- Tear lettuce into bite-sized pieces and place on a dinner plate.
- Sprinkle pepper, onion, 1/4 cup blueberries, apple, and chicken on lettuce.
- In a blender or Magic Bullet, combine blueberries, vinegar, and sugar.
- Process until puréed.
- Pour dressing over salad. (You may have a little extra.)