Friday, July 16, 2010

salad days

When the thermometer has a growth spurt and more people are in the water then on land, the menu calls for salad. Aside from the ocean view, this salad has it all.


  • 1/8 cup extra virgin olive oil
  • 1/8 cup balsamic vinegar
  • 1 tablespoon blackberry preserves
  • 1 teaspoon chopped basil
  • 1 chopped garlic clove
  • Ground pepper to taste
  • 2 cups red lettuce
  • 1 cup fresh greens of choice in season
  • 1/2 sliced yellow pepper
  • 1/2 sliced orange pepper
  • 1/2 cup crab meat
  • 1/8 cup hearts of palm
  • 1/8 cup beets
  • 5 tablespoons cilantro
  • 5 tablespoons almonds
  • 1/8 cup dried cranberries
  • 1/2 apple or pear, finely sliced


  1. In a small bowl or creuset, mix together olive oil, balsamic vinegar, blackberry preserves, pepper, garlic and basil.
  2. In a large bowl, toss together greens, vegetables, crab, hearts of palm, beets, almonds, cilantro and dried cranberries. Drizzle dressing over salad and toss.


Karyn said...

Wow , what a unusual combination , so much so I must try it. So when the weather warms up over this side of the world , I will make it.
Karyn x

Elyse said...

and a little shakespeare reference mixed in as well. delish!


Sue said...

I love hearts of palms, its been awhile since I had them. I stopped by Bristol Farms after a "warm" day at Country Roads and picked up some sushi! It was perfect for a day like today!!

Take care, Sue

Sharon's Cottage Quilts said...

Oh my gosh, this recipe sounds delish! Everything I love is in it!