When Mitch and I were in Vegas, we ordered the summer salad when we were lounging poolside at Mandalay Bay. It was easily one of the best salads I've ever eaten in my lifetime, and I've been able to re-create it at home. I forgot to take pictures of the salad tonight when I made it (I don't know how I would forget, seeing as I had two kids who were nipping at my heels the entire time), but the next time I make it I'll post them. It is light and refreshing, perfect for a summer brunch, lunch, or dinner. I've served it with hamburgers and with quiche, would be good with bacon (what isn't?) or chicken to make it more of a meal.
I don't measure anything when I make it, so everything is approximate. Use your best judgment.
Poolside Salad
Salad:
1-container or bag baby greens
1/2 tub crumbled blue cheese
1 cup candied walnuts
1 cup blueberries
1 cup raspberries
Dressing:
1/2 cup blueberries
1/4 cup raspberries
2 Tb. honey
1 Tb. vinegar
1/2 cup extra virgin olive oil
Mix all ingredients for dressing in blender or food processor. Refrigerate dressing until ready to use.
Mix all ingredients for salad together in bowl. Coat with dressing just before serving. Stir and serve.
Enjoy!
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