I've been eating salad! The profusion of vegetables that are available and IN OUR HOUSE right now is forcing even me, Lazy Lunch Lady, to do more than just slap together a pbj or grab leftovers as I run off for work each day. Instead, I take an extra few minutes to make a salad. It is surprisingly easy. Tons of tomatoes from Grandma's garden. Crisp cucumbers, bright peppers, and heirloom carrots from the farmer's market. Tender vermilion beets pre-cooked and stored in the fridge. Some leftover corn kernels or beans from Meatless Monday. And what's this on top of my salad? Blueberries!
I am obsessed with the taste of blueberries in salad dressing. Blueberries could be the new bleu cheese. Generally, I like a fresh-picked apple, a juicy plum that overflows to drip from my elbows, or handfuls and handfuls of berries. Watermelon chunks stolen from what I'm cutting up for children. But I don't really MIX fruit into other things. It's too good!
This week though, I am changing my ways. Blueberries in salad add an unexpected little bite. They're a touch of sweet among the massive vinegar/garlic wallop of my homemade dressing. They're pretty. They're adorably bite-sized. And they're superfoods. I highly recommend this combo!
Are you eating more salad these days because it's crazy harvest time? Do you like fruit in an otherwise "normal" salad?