Hey all! I hope you all enjoyed your Memorial Day Weekend with close family and friends. Am I alone in thinking that feels like months ago? Time, you’re a tricky little snake. Sakes alive.
My folks came to visit that weekend and we watched the Indy 500 on the patio, something we’ve done for several years now, but this time we opted out of ribs and cooked chicken wings instead. Mr. Musky smoked them on the grill, then we fried them in virgin coconut oil, then tossed them in one of three saucy baths: paleo teriyaki, traditional buffalo, and herbed butter garlic.
SO darned good. It’s labor intensive, but we were all together and enjoyed one another’s company. I’m grateful to those who paid the ultimate price so I can enjoy my family for an extra day in May on a beautiful spring day.
On Monday, we continued with the outdoor cooking and treated ourselves to the Tomahawk Chop on the grill. We first cooked these over the campfire last summer, and I must say, I’ll channel my inner cave girl any day for this hunk of charred goodness. These rival the coveted filet mignon.
But in May, the accompanying salad just might have stolen the show. Take a peek.
I can’t take all the credit for this Berry Salad with Poppyseed Dressing. Big kudos and shout out to Kristen at Living Loving Paleo. I made her Poppyseed Dressing exactly as her recipe states, and I wouldn’t change a thing. I’m telling you people, THIS is the way to go if you love poppyseed dressing. It’s sweet but not cloyingly so, and NONE of my people suspected it was anything but the real deal. It’s fantastic, better than the bottled stuff, and contains no sugar – just a little honey for sweetness. I’ll be making this dressing on repeat. Check her out – her story is inspiring and proves that food can heal. For those of you who are a bit techno challenged, click on the following words: POPPYSEED DRESSING for the link to her recipe.
The strawberries are here, people. Yeah, you see them all the time in your markets and grocery stores, but I’m telling you, they are HERE! They’re finally coming into season, and man oh man can I tell a difference. This batch burst with sweet juicy flavor and tasted infinitely better than a month ago. And the blueberries? Buy the little organic ones for this salad. They complement the strawberries perfectly, making the cutest little couple you ever did see, especially when they snuggle up on a bed of mixed greens – my preferred base for this salad. Many associate a salad like this with straight up spinach, but I prefer the mixed variety.
The star of this salad though might just be an accident. I didn’t have any goat cheese on hand, because that’s undoubtedly what goes onto 98% of my salads for a little extra zip and zing. Instead, I opted for an apricot cheddar I purchased on a whim at the local mom-and-pop store. If you’re a cheese whore like me, you’ll buy that fruit studded cheese then disappoint in the crumbly mess it creates when you try to slice it to nibble next to a glass of garnet Pinot Noir. So instead, honor it’s stubbornness to remain in tact and crumble it away on this salad. The bite of the cheddar and sweetness of the apricots accessorize this salad like a pair of Jimmy Choos would with my imaginary AG jeans.
I recreated this for The Princess since she was frolicking around the west coast during the holiday weekend. I took a picture or two for you all to see, then we dove in. And we dove in again. And then…
…she finished it off, straight outta the serving bowl. This salad will not last long, so luckily the dressing makes more than you’ll use on the first round. This is the third time I’ve made this salad in as many days, and I can guarantee it’ll see the likes of our kitchen again and again until the berries run dry.
Happy summer. 🙂
- Poppyseed dressing, recipe found here:
- 4 cups organic mixed greens
- 1 cup sliced organic strawberries
- ½ cup fresh organic blueberries
- ¼ cup crumbled cheddar cheese with dried apricots (or dried cranberries)
- ¼ cup thinly sliced red onion
- Combine the salad ingredients in a large platter or bowl.
- Slowly drizzle the dressing over the salad and serve immediately.