Tommy C. Simmons, An enthusiastic cook
Photographer, Tommy C. Simmons
Leaf lettuces had a tough winter in north Georgia. It was a good thing I was able to supplement a very meager harvest with greens from a Georgia Farm-to-Table Community-Supported Agriculture arrangement. Every Saturday a box containing greens in addition to a head of broccoli, sweet potatoes, carrots, and greenhouse-grown peppers, arrived on our front doorstep. I’m a salad lover and having fresh greens throughout the winter months was wonderful.
Over the weekend I made a strawberry and greens salad to take to a family birthday dinner and this afternoon I tossed together a blueberry and greens salad for tonight’s supper. Salad is like gumbo, the more you add to the bowl the better it tastes. In summer, I almost always add a few sprigs of mint plus slivers of steamed yellow squash or zucchini. Right now, the salad is simple; greens, fruit, nuts, cheese, a little onion (if desired) and a fruity vinaigrette. Enjoy.
Tommy C. Simmons Home kitchen-tested recipe
Recipe is by Tommy Simmons, adapted from a Southern Living magazine recipe featured in February 2012.
Blueberry & Greens Salad
Serves 4 to 6.
¼ cup sliced almonds
1 tbl. butter
1/3 cup Balsamic vinegar
1/3 cup Smucker’s blueberry preserves
1/3 cup olive oil
1/8 tsp. coarse ground black pepper
1/8 tsp. Kosher salt or sea salt
4 cups assorted greens (spinach, red leaf lettuce, iceberg lettuce, Boston lettuce, etc.)
Fresh broccoli florets, optional
1 to 2 tbls. chopped or slivered red onion, optional
1 tsp. freshly chopped parsley
1 cup fresh blueberries
¼ cup crumbled gorgonzola cheese
Sauté almonds in melted butter over medium heat until toasted. Set aside.
Prepare salad dressing, a delightful blueberry vinaigrette, by whisking together the Balsamic vinegar, blueberry preserves, olive oil, black pepper, and salt. Set aside.
Tear washed and dried greens into bite-size pieces and place in a large salad bowl.
If using broccoli, separate into bite-size florets and steam for 1 minute in a little bit of water in a covered bowl in the microwave. Drain before adding to the greens.
Can also stir in a little chopped red onion, if desired. (My husband recommends omitting the onion. He’s not a raw onion fan.) Add parsley and blueberries and toss to mix everything together. Top with crumbled gorgonzola and a drizzle of the spicy blueberry vinaigrette.
Posted May 15, 2014
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By Susan Martin for Proven Winners,
Photographs courtesy of Proven Winners
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