One of the greatest joys for me living in the PNW is berry season, which has come very early this year due to some of the unseasonably warm weather we’ve been having. Despite my very vocal complaining all last weekend about how hot it was, I was very, very happy with the blueberries and marionberries from the farmer’s market. I will eat blueberries in just about anything: mixed with yogurt and granola, with cottage cheese, in muffins, in bread, and as a salad ingredient. I especially like the combination of slightly sweet with intensely salty, so have often paired blueberries and feta cheese.
This week, I could barely muster the energy to even tear up lettuce leaves for salad. Still, I managed somehow, and threw together this salad with what I had on hand. I couldn’t be bothered to mix up a proper vinaigrette though, so dashed a bit of balsamic vinegar and a bit of olive oil over the top and called it good. I realize this isn’t the greatest recipe direction in the world – a dash of this and a dash of that, but so be it. This salad paired nicely with the curried chickpea wrap. I imagine it would also go well with a variety of other sandwiches.
Blueberry and Feta Salad
Serves 4
½ pint blueberries
2 cups arugula
4 cups lettuce, torn into bite size pieces
½ cup chopped or slivered almonds
½ cup feta cheese, crumbled
Balsamic vinegar to taste
Olive oil to taste
Combine all ingredients through the feta cheese in a bowl. Toss gently. Divide into four bowls and dress each with a dash of balsamic vinegar and a dash of olive oil. Taste and add more balsamic vinegar and olive oil as needed.
