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.

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

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.