The Blues Salad
By Shannon O'Donnell
I hate turning on the oven when we're dealing with a heat wave around Seattle, and my kitchen has definitely been too hot for cooking over the past week! Cool summer salads are a good way to go: no oven required! This one is called 'The Blues Salad', and it takes advantage of the wonderful blueberry season that's in full swing. A touch of bleu cheese makes it 'extra blue'...!
When I first started making this salad, I made the dressing from scratch with blueberry juice and walnut oil. I also candied my own walnuts. Hello, Martha Stewart! How on earth did I find the time? Two kids down and a baby-on-the-way-later, and that's NOT going to happen these days! So nowadays I'm always up for an acceptable shortcut, and a simple vinaigrette like Girard's Champagne Dressing is a much easier stand-in for the fancy version.
THE BLUES SALAD
Spring mix salad leaves, About 6 handfuls
1/2 cup candied walnuts (I use Emerald brand...again: short cuts!)
1/2 cup fresh summer blueberries
1/2 cup bleu cheese
1/2 red onion, finely chopped
Champagne Vinaigrette to taste
That's it! Enjoy it al fresco with a loaf of artisan bread and butter.
When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.