I usually eat out only once a week on a Friday or Saturday. But this week I’ve already had diner food and Chinese takeout, which means I haven’t done much cooking yet again. It’s just too hot. And when it gets hot, I like to take breaks from the stove and the oven.
I always eat lunch at home though, so I’ve been making a lot of salads. I’ve made many, many bad salads before that were too bland and uninteresting. But I like this combination: blueberries, goat cheese, roasted almonds, basil, and mint. The basil, mint, and goat cheese have so much flavor that a drizzle of balsamic vinegar is all I need as dressing.
Since it’s salad season, I’d love more creative salad ideas. What’s your favorite way to top your greens?
I’m like you – I like the fruit and cheese combo in salads. The salad looks GREAT!
My favorite is craisins, Manchengo cheese and toasted walnuts. I add a ranch dressing with garlic and a drizzle of good olive oil either added into the dressing or on top of the salad! YUM!
Wow, this looks fabulous, Jen! I love salads, too — especially in hot weather. I have never added blueberries but I’ll try it! But, like you, we’re likely to eat out when it gets too hot to cook!
I’m a fruit and nuts on the salad kind of girl
Just found your blog!
You have very pretty pictures
and this Salad looks yumm-o!
@Ann: I love the combo of Manchengo, cranberrries, and toasted walnuts.
@Julia: I bet you grow some lovely lettuces in your garden for your salads.
@Beth: We’re on the same page then!
@MaggieCooks: Thanks for visiting, and for the compliments!
I usually like my salad somewhat unhealthy, LOL. But lately, I’ve been into mixing dark greens/chickory/arugula with pecans or walnuts, cranberries, feta or bleu cheese crumbles, and some kind of creamy-esque dressing (like a champagne dressing or lowfat peppercorn one). I like lots of pepper on my salad, too.
Jen, try roasted eggplant! Pop some halved eggplants into the oven on a baking sheet (sprinkle with salt, pepper, and maybe olive oil?) and roast them. Then dice pieces up and put in a salad. DIVINE!
@Chrissy: HI! I never think of using roasted eggplant on a salad, but I bet that would be delicious with tomatoes and cheese. Yum!