My aunt is in town for her first visit in about 8 or 9 years. She bought a giant tub of mixed greens when we were at Costco the other day, impressively, for $3.79. I happened to have two giant blocks of blue cheese in my fridge (also from Costco) and was on the look out for a salad recipe that would help us chip away at the tub of lettuce and blocks of cheese. I found a recipe to copy at Inspired Taste.
I take back everything bad thing I ever said or thought about salads. These days I adore them. I love that you can eat fruit, vegetables and protein in one dish. I love that there are so many great combinations of salad flavors out there. I love that it feels like you’re eating something that’s good for your body. I love that you can make a giant salad as a meal or have a starter salad prior to your dinner. I love that salads help me sneak in servings of vegetables and/or fruits.
My annoyance with salad is that, when you toss it, all the good stuff sinks to the bottom. It happens in the salad bowl and in my dish when I’m eating it. I usually end up eating lettuce to start and getting down to the good stuff at the end of my bowl instead of eating all the good stuff with the lettuce leaves. I haven’t figured out a better way to distribute the ingredients across each bite, but one thing I’m sure of is that I’ll keep on making and eating salads and keep trying get the perfect ratio of ingredients on each fork bite.
- 4 to 5 c. mixed greens
- 6 oz blueberries, rinsed and patted drive
- ½ c. walnut halves, lightly toasted (I used red walnuts)
- 2 oz blue cheese, crumbled
- Balsamic vinaigrette, to taste
- Toast walnuts in a dry skillet over medium heat, shaking frequently, until fragrant, browned, and not burned.
- Add lettuce, blueberries, walnuts, cheese and dressing to a large bowl and gently toss. Alternatively, place all ingredients in a large ziplock bag and tightly close. Shake until dressing is evenly distributed. Taste and add more dressing as desired.