Those of you who live in the heartland like I do are probably
experiencing the same phenomenal weather. I cannot remember a better month of
August than the one we had this year. To have highs in the upper 70s or low
80s, and nighttime lows dipping into the 50s has me thinking about fall. While
I am thinking about fall, I'm not entirely ready to give up summer. This
salad reflects those conflicted feelings. I love the fresh blueberries of
summer, and yet I always welcome the tastes of fall like pumpkin, cranberries,
warm spices, and nuts. In thinking about these feelings, I came up with a salad
that captures it all. This is an easy one to throw together, you can use your
favorite vinaigrette or the recipe that I have here, and serve it as a side
salad, or two big luncheon salads. Whatever you do, you're going to love it.
End of Summer, Touch of Fall Salad
1 head Romaine lettuce
1 3-ounce package Melissa’s dried cranberries
1/2 cup fresh blueberries
1/3 cup toffee walnuts*
1/4 cup blue cheese crumbles (can use feta or cojita)
Tear lettuce into bite-size pieces. Place it and remaining ingredients into a large bowl. Toss all ingredients together and top with your favorite vinaigrette. This makes four small side salads.
*To make toffee walnuts (or any nut for that matter), in a 9-inch skillet, melt 2 tablespoons granulated sugar over medium high heat, stirring occasionally. When sugar becomes liquid, add nuts, stirring constantly until well coated. Do not allow sugar to burn. When nuts are coated, turn out onto a cold plate. Break apart.
1 3-ounce package Melissa’s dried cranberries
1/2 cup fresh blueberries
1/3 cup toffee walnuts*
1/4 cup blue cheese crumbles (can use feta or cojita)
Tear lettuce into bite-size pieces. Place it and remaining ingredients into a large bowl. Toss all ingredients together and top with your favorite vinaigrette. This makes four small side salads.
*To make toffee walnuts (or any nut for that matter), in a 9-inch skillet, melt 2 tablespoons granulated sugar over medium high heat, stirring occasionally. When sugar becomes liquid, add nuts, stirring constantly until well coated. Do not allow sugar to burn. When nuts are coated, turn out onto a cold plate. Break apart.
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