Gentle Readers, as you’re reading this, The Practical Cook is scampering about an event center in London spreading the good word about data centers and virtualization. Though I feel certain there’s a London/Cloud joke in there, I shall refrain. Point being, I’m busy, just like you. I need fuel, just like you. Here’s a salad I created the other day that bears repeating.
It’s full of high-impact nutrition, comes together in a flash (15 minutes between conference calls is about my time limit during the week), and it’s beautiful and delicious.
Blueberry Herb Salad
herb salad blend in a clamshell (I’m sure there are other brands, but this was Earthbound Farms, and I’m a fan of this blend)
blueberries, like 1/4 cup or so, rinsed and dried (I know they’re out of season, they’re a wicked indulgence for me right now)
sliced almonds, toasted (on a plate, in the microwave, for about 2 minutes, in 1 minute increments, stirring between)
shredded mozzarella (I was out of goat, which would be awesome, but the mozzarella was surprisingly good)
Compose your salad artfully, then drizzle with a bit of olive oil and a healthy splash of Balsamic vinegar. Enjoy!
This was crunchy, salty, sweet, and herbalicious. I was surprised how well the dill and the blueberries paired. See what you think.
Are you a fan of the salad blends? Cast your vote, let your voice be heard. Post a comment today!
Questions, comments, good ideas? Email me at practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today to stay current on all of The Practical Cook news!)
Coming tomorrow, Parmesan Rinds Spotted!