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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
Blueberry Ranch Dressing
Summer Blueberry Salad
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 pur√©e 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 pur√©e 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 pur√©ed 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.