Green Salad with Blueberries

A Touch of Sweetness

We had the last of the locally grown New Jersey greens a couple days after Thanksgiving, and we were lucky to have them so late in the season. Now that the leaves have fallen and the temperature has dropped we are fortunate to have crispy curly leaf lettuce and tart blueberries available in our supermarket. This salad was the fortuitous outcome of combining ingredients that I happened to have in the fridge one evening. The goat cheese adds a creaminess to the greens and the blueberries provide a tart pop of flavor. It works well as a starter salad or a light main course.

Servings: 4 first course salads or 2 main course salads

Ingredients

curly leaf lettuce, 4 leaves torn into bite size pieces

arugula, 1 cup

red cabbage, 1 cup julienned

scallions, 2 chopped

blueberries, 1 cup

walnuts, 2/3 cup

goat cheese, 2 ounces

olive oil, 2-3 T.

Balsamic vinegar, 2-3 t.

Directions

Place lettuce, arugula, scallions, red cabbage and blueberries in a salad bowl. Drizzle 2 T. of olive oil directly onto the salad followed by 2 t. of Balsamic vinegar. Toss with your hands. Taste. Add oil and vinegar as needed. Cut goat cheese into small pieces and add to your salad bowl. Toss again. Plate the salad and top with whole walnuts.

The proportions of ingredients can be played around with according to your preferences. The colors in this salad are festive for a holiday table.