living abroad, traveling and fresh food inspirations

Blueberry Walnut Salad with Citrus Vinaigrette

Salads, most people think of it as a starter or a meal for dieting women or rabbits.  I can say with the fullest confidence that my Salads are a completely satisfying meal.  I eat my Salads for most lunch and dinner in the spring and summer months.  And I have found so many variations that I hardly notices that Salads are the main dish at dinner.  So how can I not get bored with this healthy meal?  The key is a variety of greens, dressing and toppings.  The first Salad I’m sharing with you is a Blueberry Walnut Salad with Citrus Vinaigrette.  This salad is loaded with a variety of topping and two kinds of greens with a sweet dressing drizzled over the top.  Get ready to have your taste buds explode with flavor!

Blueberry Walnut Salad with Citrus Vinaigrette

Blueberry Walnut Salad

  • 4 c Mixed Greens or Spinach
  • 1 c Rocket / Arugula
  • 2/3 c Blueberries
  • 2/3 c Walnuts, chopped into large chunks
  • 1/2 c Dried Unsweetened Cranberries or Cherries
  • 1 Apple, cored and thinly sliced

In a large bowl, mix the greens and layer on all the toppings.

Citrus Vinaigrette

  • 1 tbls fresh Clementine or Orange juice
  • 3 tbls Olive Oil
  • 1/2 tsp Maple Syrup or Agave Nectar
  • 1/2 tsp Apple Cider Vinegar
  • Pinch of Celtic Sea Salt
  • Pinch of Black Pepper

Combine all the ingredients in a small bowl and blend with a small spoon.  Pour the dressing over the salad one spoonful at a time being sure to distribute the dressing evenly.  No need to toss, just serve.  If taking for lunch keep the dressing separate until you’re ready to eat.

Serves 2 large, meal size Salads


6 responses

  1. Martha Hendricks

    What a beautiful salad Carla!! You have truly found your niche!! Great recipes and photos looking forward to trying all of them!!! Keep up all the wonderful work!!

    March 30, 2010 at 6:08 pm

  2. Sarah

    This is SO Ina Garten. Looks like you are about to enjoy dinner while the sun sets in East Hampton.

    March 30, 2010 at 6:49 pm

  3. agree with sarah! beautiful photogra

    March 31, 2010 at 8:18 am

  4. Maria

    I made the was delicious. I did “tweak” it just a bit. I found only 1 T. of olive oil was neccessary. I also added about 1/2 teaspoon of raw honey and a tidbit more maple syrup and perhaps a tidbit more apple cider vinegar. I also squeezed in a little bit more orange juice. I kind of used your recipe as a base from which to start and then added. Of course, I used fresh ground pepper and salt. The color of the dressing is a beautiful bright orange and it tastes really delicious. Thanks for posting. I am not totally “sold” on the raw foods lifestyle but I’ve always been very health conscious, I abhor meat and generally eat raw about 60% of the time.

    June 14, 2010 at 7:50 pm

    • Carla

      This Citrus Vinaigrette is a great one to tweak your way. And it is such a beautiful and filling salad to eat as well!

      June 15, 2010 at 7:31 am

  5. That looks truly inspired! My latest invention was actually inspired by your blog. It’s really awesome. You want to trade links? I’ll link you on my blog, happily. 🙂

    September 14, 2010 at 10:33 pm

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