Blue, Green and Purple Salad (Blueberry Spinach Salad)
– A salad for the winter blues.
Many years ago, all the rage was a colorful and wonderful Spinach Strawberry Salad. I liked it—so much so that my family began to protest that “mom was in a rut” again. Yes, I made it because I loved it, but also, because buying the spinach and strawberries for it meant that I had to use them expeditiously! Strawberries are easy to eat … but spinach? I was constantly conflicted: happy that the bag of greens had created a green tea mixture, so I could toss it without remorse, or upset that I still had not figured out how to use that huge bag of baby spinach and now I had squandered precious grocery dollars.
So, I have re-engineered the spinach salad. Instead of strawberries, I popped in blueberries – a fruit that seems to keep better. To add more color, a bit of purple cabbage (which, by the way, lasts FOREVER in the veggie drawer). Add to the green and blue, some red onion(which really is purple), an unpeeled sliced cuke and top with lemon zest and sliced almonds. The net effect is a salubrious repast, or in English—a tasty green salad. The dressing est tres’ delicieux, aussi. (French for lickalicious, also)
Now the ingredients for this requires some foreplanning- a specific plan and a grocery list. But it is well worth it. Add some chicken in any form, and it can pass as a main entrée, unless your man won’t let it qualify—in which case, you might be a redneck.
You still have to figure out what to do with the excess greenery. Let me know your particular inspiration. I just have to tell myself that next time, I will buy a bag and share it with Popeye. I just don’t know if he lives in Montana. After all, he is a sailorman…
2 tablespoons White wine vinegar
2Tablespoons Balsamic vinegar
1/2 cup Sugar
2 tablespoons Vegetable oil
2 teaspoons Poppy seeds
For dressing, zest 1/2 teaspoon zest. Juice lemon to measure 4 tablespoons juice. Combine zest, juice, vinegars, sugar, oil and poppy seeds. Whisk until well blended. Cover; refrigerate until ready to use. Harvest and save the rest of the zest so you can add it to the greens.
Lemon zest – get all that you can off of the juiced lemon
1/2 cup finely shredded purple cabbage
1/4 cup Sliced natural almonds
1 cup blueberries
1/2 Medium cucumber, sliced and cut in half
1/4 Small red onion, sliced into thin slices, or, 3 green onions, sliced diagonally
Approximately 6 ounces baby spinach
Assemble the salad ingredients in a large bowl. Toss well. Add dressing and toss to coat the spinach. Serve on chilled plates. Add sliced chicken breast or tenders to make it a meal. Thinly sliced leftover steak works well, and if it is a bit rare, the color is fabulous (provided you like rare steak.)
Enjoy. Even if you don’t use up all the big bad bag of spinach. It is soooo worth it.
Here is the Ziplist version:
- 1 Lemon
- 2 tablespoons White wine vinegar
- 2 tablespoons Balsamic vinegar
- 1/2 cup Sugar
- 2 tablespoons Vegetable oil
- 2 teaspoons Poppy seeds
- Juice of one lemon
- Lemon zest – get all that you can off of the juiced lemon
- 1/2 cup finely shredded purple cabbage
- Baby Spinach, about 4 cups
- 1/4 cup Sliced natural almonds
- 1 cup blueberries
- 1/2 Medium cucumber, sliced and cut in half
- 1/4 Small red onion, sliced into thin slices, or, 3 green onions, sliced diagonally
- [For detailed pictured directions, go to: /http://www.onlymybestrecipes.com/blue-green-and-purple-salad-spinach-blueberry-salad/]
- Combine lemon juice, vinegars, sugar, oil and poppy seeds.
- combine cabbage, spinach, blueberries, cukes and onion.
- Top with dressing and serve immediately.
A colorful winter salad that if pleasing to your eyes and mouth!