The Blues Salad


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.

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.

Shannon O'Donnell: Rainy Day Cafe


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About Shannon


When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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