Monday, July 2, 2012

Red, White, and Blueberry Salad

There are two things that I love after being abroad for 6 1/2 weeks: Summer salads and America. After living on a high-carb diet I have enjoyed being able to eat lighter meals (such as salads) and I'm glad to finally be back in the Land of the Free. That being said, I plan on celebrating the 4th of July this entire week. This recipe actually happened by accident. I was putting together some leftovers into a salad and it ended up looking pretty beautiful if I do say so myself:
Summer Salad
Baby spinach
Baby Romaine
Fruit (strawberries and blueberries)
Nuts (I used sugared almonds)
Grilled chicken 
(I've had a slight obsession with goat cheese after being in Paris.) 

The secret to a delicious salad is in this vinaigrette. I use it on most of summer salads. If you are someone that has difficulty eating/liking salads, try it with this vinaigrette and you will crave them.
Pomegranate Vinaigrette Dressing
1/4 c white sugar
1/4 pomegranate infused red wine vinegar (Pompeian brand, found at Jewel!)
2 tsp. Balsamic vinegar
1/2 tsp. sea salt
1/4 tsp. ground pepper
2 cloves garlic
2 TBS olive oil
Make sure to mix it enough so that the sugar is completely dissolved. It's meant to be thin. 

God Bless America!

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