It is spring! I'm bringing out the big, berry guns. I LOVE berries. As a child I remember wanting my mom to buy lots of fresh raspberries. I loved eating them as soon as she got them home, but because money was tight, she wouldn't allow me to eat the pints of fresh raspberries I was pining after. She usually purchased them on sale to make jam, or for a specific purpose that didn't include darling daughters scarfing-down all of them as quickly as possible. It is interesting the changes and constants we experience from childhood. As for raspberries; my tastes have not changed.
I found a couple of recipes, that use berries, and added them to the weekly menu. I purchased some cartons of fresh raspberries to use in the recipes. As soon as I got home I washed a pint, which was intended for another recipe, and enjoyed each delicious berry while standing at the kitchen sink. Two things happened: I realized I have no control AND I had just enough berries left to make this delicious salad to share. Next time, I'll buy extra berries at the supermarket.
|With Cinnamon Almonds|
Tri-Berry Salad with Goat Cheese Dressing
adapted from Cooking Light
2 tablespoons Champagne vinegar
2 tablespoons buttermilk
2 tablespoons honey
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
sprinkle of freshly ground black pepper
1 package (3 oz) soft goat cheese
6 cups of greens (your choice)
2 cups trimmed arugula (again alternative green; your choice)
3/4 cup fresh blueberries
3/4 cup fresh raspberries
3/4 cup sliced fresh strawberries
2-4 tablespoons cinnamon almonds, chopped
Combine dressing ingredients into a blender or food processor; process until smooth. Combine berries in a medium bowl and toss gently to mix. Combine greens and dressing and toss to coat. Place greens on serving platter or individual plates and top with mixed berries and almonds. Drizzle a small amount of dressing over the top of the berries. Serve immediately.