Summer Blueberry Salad with Blueberry Ranch

  

Summer Blueberry Salad with Blueberry Ranch

My¬†last salad took us all the way to Israel, but this summer¬†salad with a twist takes us to the American Midwest and the birthplace of ranch salad dressing. Nebraska is where America’s favorite dressing made its d√©but. Meanwhile in the Northeast, this time of year, Maine is overflowing with blueberries. This salad features blueberries as a sweet burst in the salad mix itself and a pur√©e of blueberries in the ranch dressing.

Summer Blueberry Salad with Blueberry Ranch

Ingredients:Blueberry ranch dressing

Blueberry Ranch Dressing

  • 1/4 cup of mayo
  • 1/4 cup of sour cream
  • 1 clove of garlic
  • 1/4 cup of blueberries (buy a pint because you’ll use more in the salad)
  • 2 tsp. of dried dill
  • 10 chives minced
  • 1/4 cup of minced parsley, about 1/2 a bunch of flat leaf parsley
  • up to 1/4 cup of milk
  • salt
  • pepper

 

Summer Blueberry Salad

  • 5 oz. of greens (1/2 arugula and 1/2 baby spinach or baby kale or other greens)
  • 1 1/4 cups of walnuts, toasted
  • 1/4 of a red onion thinly sliced
  • 1/2 pint of blueberries

 

Directions:

1. Wash your pint of blueberries. In a small pot add 1/4 cup of blueberries. Put the lid on the pot and cook on low until the juices begin to bubble a little. Squash the blueberries with a fork as they are cooking. Let the blueberries cook for 5-10 minutes over low heat. Put the purée into a small bowl and let it cool. Chill in the refrigerator while you continue preparing the salad.

2. Wash the greens and add them to a serving bowl.

3. In a dry pan over medium heat, toast 1 1/4 cups of walnuts. Once the walnuts become fragrant you will need to watch them closely so they do not burn. Shake the pan to move and turn the walnuts a little. Set the nuts aside to cool.

4. Peel and thinly slice 1/4 of the red onion.

5. Add about 1/2 pint of the fresh blueberries to the greens.

6. Once the blueberry purée has cooled, you can continue making the blueberry ranch dressing.

7. Wash and dry 10 chives and about 1/2 a bunch of parsley. Mince the chives and parsley. You should have about 1/4 cup of minced parsley.

8. In a bowl, combine 1/4 cup of mayonnaise and 1/4 cup of sour cream. Add in 1 clove of minced garlic. Season with salt and pepper: 1/2 tsp of each or to taste. Mix together until smooth and uniform.

9. Add in the chives, the dried dill and minced parsley. Then, stir in the chilled puréed blueberries.

10. Stir in up to 1/4 cup of milk until you have the desired consistency. One quarter cup will make a fairly thin ranch dressing. If you like a thicker dressing, add less.

11. In the serving bowl, add 1/2 pint of the fresh blueberries, the sliced red onion and the cooled toasted walnuts. Drizzle with the blueberry ranch salad dressing and serve.

Blueberries, walnuts and red onion make a perfect contrast with the greens in this salad.  The creamy ranch dressing brings it all together.

Israeli Orzo Salad with Pesto Dressing

  

Salad is an interesting dish, but we often think of it in its humblest form: the side salad with a few leaves of lettuce and maybe a few add-ons soaked in dressing. In reality though, salad can be a hundred different dishes. There are salads with grains, salads with noodles, salads that are grilled, salads topped with steak or salmon. In North America, we typically think of salads with lettuce or greens, but Israeli salads are usually perfectly cubed vegetables like sweet, slightly acidic tomatoes (technically a fruit!), refreshing cucumbers, a little onion if you like and maybe some peppers.

Israeli Orzo Salad with Parsley Feta Pesto

This Orzo salad is a twist on a classic Israeli salad of chopped tomatoes and cucumbers. The Italian rice-like pasta orzo is added in with the vegetables, and a pesto of parsley, almonds and feta creates the sauce and seasoning for this tasty summer salad. Pesto comes from the Italian word pestare, which means to crush. A pesto is a delicious paste of crushed herbs and and spices. For this salad you can add in any additional vegetables you like.

Israeli Orzo Salad

Ingredients:

  • 1/2 cup of blanched almonds
  • 1 cup of curly parsley, stems removed
  • 1/2 lb of feta, divided
  • 2 small cloves of garlicSAMSUNG CSC
  • 1/4 cup of olive oil
  • 3 large tomatoes OR 3 cups of cherry tomatoes, OR a combination of both
  • 3 cups of chopped cucumbers
  • 1/2 lb of uncooked orzo
  • zest of 1 lemon
  • 1/2 a green pepper, optional
  • 1/2 cup of pitted olives, optional

Directions:

1.  In a large pot, boil water and add a tablespoon of salt.

2.  While the water is boiling, wash and dry your parsley. Add your parsley, blanched almonds, garlic and a 1/4 pound of the feta to a blender or food processor. Add in 1/4 cup of olive oil. Purée together to make your pesto.

3.  Once the water comes to a boil, cook the orzo as directed on the box (about 7-9 minutes usually).

4.  Drain the pasta and mix in 1/2 of the pesto, then toss to coat.SAMSUNG CSC

5.  While the pasta cools to room temperature, wash a cut your vegetables. You want the tomatoes, cucumber and optional green pepper to be about 1/- inch cubes.

6.  Once the orzo has cooled, toss in all the vegetables. Toss in the zest of one lemon and the rest of the pesto. Crumble the rest of the feta cheese (or less to taste) over the top of the salad and sprinkle on the olives (optional).

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This salad makes a perfect lunch alone, or serve with some grilled fish or meat for dinner.