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.
Ingredients
- 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
Directions
- In a small bowl or creuset, mix together olive oil, balsamic vinegar, blackberry preserves, pepper, garlic and basil.
- In a large bowl, toss together greens, vegetables, crab, hearts of palm, beets, almonds, cilantro and dried cranberries. Drizzle dressing over salad and toss.
4 comments:
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
and a little shakespeare reference mixed in as well. delish!
xo
elyse
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
Oh my gosh, this recipe sounds delish! Everything I love is in it!
Sharon
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