Tommy C. Simmons, An enthusiastic cook
Photographer, Tommy C. Simmons
Leaf lettuces had a tough winter in north Georgia. It was a good thing I was able to supplement a very meager harvest with greens from a Georgia Farm-to-Table Community-Supported Agriculture arrangement. Every Saturday a box containing greens in addition to a head of broccoli, sweet potatoes, carrots, and greenhouse-grown peppers, arrived on our front doorstep. I’m a salad lover and having fresh greens throughout the winter months was wonderful.
Over the weekend I made a strawberry and greens salad to take to a family birthday dinner and this afternoon I tossed together a blueberry and greens salad for tonight’s supper. Salad is like gumbo, the more you add to the bowl the better it tastes. In summer, I almost always add a few sprigs of mint plus slivers of steamed yellow squash or zucchini. Right now, the salad is simple; greens, fruit, nuts, cheese, a little onion (if desired) and a fruity vinaigrette. Enjoy.
Tommy C. Simmons Home kitchen-tested recipe
Recipe is by Tommy Simmons, adapted from a Southern Living magazine recipe featured in February 2012.
Blueberry & Greens Salad
Serves 4 to 6.
¼ cup sliced almonds
1 tbl. butter
1/3 cup Balsamic vinegar
1/3 cup Smucker’s blueberry preserves
1/3 cup olive oil
1/8 tsp. coarse ground black pepper
1/8 tsp. Kosher salt or sea salt
4 cups assorted greens (spinach, red leaf lettuce, iceberg lettuce, Boston lettuce, etc.)
Fresh broccoli florets, optional
1 to 2 tbls. chopped or slivered red onion, optional
1 tsp. freshly chopped parsley
1 cup fresh blueberries
¼ cup crumbled gorgonzola cheese
Sauté almonds in melted butter over medium heat until toasted. Set aside.
Prepare salad dressing, a delightful blueberry vinaigrette, by whisking together the Balsamic vinegar, blueberry preserves, olive oil, black pepper, and salt. Set aside.
Tear washed and dried greens into bite-size pieces and place in a large salad bowl.
If using broccoli, separate into bite-size florets and steam for 1 minute in a little bit of water in a covered bowl in the microwave. Drain before adding to the greens.
Can also stir in a little chopped red onion, if desired. (My husband recommends omitting the onion. He’s not a raw onion fan.) Add parsley and blueberries and toss to mix everything together. Top with crumbled gorgonzola and a drizzle of the spicy blueberry vinaigrette.
Posted May 15, 2014
All articles are copyrighted and remain the property of the author.
By Delilah Onofrey, Suntory Flowers
Photographs courtesy of Suntory Flowers
Planting annual beds of flowers, especially those that are bred to take the summer heat, thereby extending their glory into fall makes a lot of sense.
Click here for an informative article that discusses an economical strategy along with design ideas that can provide color like - a living highlighter. To learn more click here.
Click here to sign up for our monthly NEWSLETTER packed with great articles and helpful tips for your home, garden and pets!
Blueberry & Greens Salad
