Let’s take a little break from oranges and Asian food, shall we?
It seems to me like it’s been a while since we’ve had a salad.
You know what’s weird? I’ve been having more salads lately that I’ve ever had in my entire life. Usually, I tend to eat lots of salads like that in the summer time. Not in the middle of winter when I should be craving soups and stews and all sorts of comfort foods…
But for some strange reason, my mind seems to be stuck on creating salads. All sorts of COLD salads, for the most part. Maybe I could at least try and get it to switch to warm salads? Hmmmm, pulled chicken, apple and raisins come to mind. Now that sounds yummy!
But hey, it’s not what we’re having now, so let me get this brain of mine refocused here. It’s crazy how it can get into high gear and start imagining all sorts of food creations at the mere mention of one simple detail, like say, a warm salad.
Like this particular salad here. It basically came to life because I got these beautiful fresh blackberries for free at the grocery store the other day. I didn’t really have a plan as to how to use them, but it would seem that my brain did.
Looks like it merely took a look at the gorgeous black fruits and immediately set the table for me…
THIS right here, is what we were going to use the berries for. Hey, who am I to argue?
Plus, I did good not to, because quite frankly, this was a great creation!
I wouldn’t mind having that salad a couple more times over the course of the next few days. The only problem is, I munched on all the berries. There are none left. I have a thing for blackberries, see?
Looks like I’m gonna have to buy some more…
Tons more! 😉
PEAR, BLACKBERRY AND BLUE CHEESE SALAD
- 2 endives, shredded
- 1 small radicchio, shredded
- 1 cup romaine lettuce, shredded
- 1 pear, diced
- 12-15 blackberries
- 25g blue cheese, crumbled
For the dressing
- 1 small clove garlic
- 1 tsp Dijon mustard
- 1 tsp extra virgin olive oil
- 15g blue cheese
- 3 tbsp unsweetened soy milk
- 1 tbsp fat free plain Greek yogurt
- ½ tsp salt
- ¼ tsp black pepper
- Add all the ingredients of the dressing in a mini blender or food processor and process until smooth.
- Arrange shredded romaine at the bottom of a serving plate. Top with endive, radicchio, pear, blackberries and crumbled blue cheese.
- Pour dressing overtop the salad when you are ready to serve.