My blueberry kick is turning into an obsession (see blueberries, below). I’ve been eating almost a pint a day in various dishes–plain, pancakes, muffins, fruit salad, cereal, and now green salads. It’s wonderful. I highly recommend it. The sweetness is refreshing combined with a tiny hint of bitter from the greens, and the sourness of the lemon. Blueberries are even a great source of antioxidants that protect against a range of diseases like Alzheimer’s disease.
Green Salad Chiffonade with Blueberries
2 c mild greens (I used green leaf lettuce and a little mustard spinach), cut horizontally in strips
1 small carrot, shredded
1 large sprig mint, minced
2/3 c blueberries
2 t lemon juice
2 t peanut oil
Hint of cinnamon
Black pepper to taste
Optional: ~ 1 oz chopped, toasted nuts
Layer the greens, mint, carrots, and fruit in a bowl. Mix together the lemon juice, oil, cinnamon, and black pepper to make the dressing. Drizzle the dressing over the salad and top with nuts, if using. Enjoy!
What’s a chiffonade?