Blueberry watercolor 5×7 arches 140lb rough prussian blue panes gray green gold
For today’s #WorldWatercolorMonth Painting, I present: Blueberries in Prussian Blue. This is a “botanical” painting of sorts and possibly one of my more “realistic” paintings. A bit of a diversion for me.
And while we are on the subject of blueberries – the yummy, nutrient-packed fruit of the gods, here is a recipe for a spinach salad I made last week with blueberries in it. DIVINE!
I tossed some fresh spinach with blueberries and blue cheese (but you could use feta or goat or any other cheese you like), toasted walnuts, and green onions, and then drizzled with balsamic vinaigrette for a really fresh, yummy salad.
Some other favorite blueberry recipes I’ve shared in the past you might want to check out are my “almost famous” to-die-for Blueberry White Chocolate Chip Cookies and melt-in-your-mouth Fresh Peach and Blueberry Streusel Muffins. Maybe not quite as healthy, but very delish!
Spinach & Blueberry Salad
- 1 lb Spinach
- 1 pint blueberries
- 4 green onions, sliced
- 1 cup toasted and sugared walnuts*
- 1/2 cup crumbled blue cheese
- 1/3 cup Balsaimic Vinaigrette
Combine fresh, clean spinach, blueberries, green onions and walnuts and drizzle with balsamic vinaigrette. Top with crumbled blue cheese and serve immediately.
*Melt 1 Tbsp butter in skillet over medium heat. Add walnuts, and sprinkle with sugar. Saute over medium heat for approximately five minutes until sugar has melted and walnuts have browned. Cool completely.
Cheers & Hugs,
Looking for a bright, light, fresh summertime salad? How about fresh baby spinach leaves, slices of juicy ripe strawberries, chunks of creamy goat cheese, and crunchy candied walnuts all drizzled with a sweet and tangy poppy seed viniagrette? It just screams summertime!
Since we were talking about strawberries this week, I couldn’t resist making this when asked to bring a salad to Liz’s birthday party last evening.
Candying the walnuts is a cinch and homemade dressing makes it so much fresher. This salad is super easy and bursting with flavor.
Strawberry Spinach Salad with Homemade Poppy Seed Dressing
- Large bunch or bag of fresh baby spinach leaves
- 1 cup sliced fresh strawberries
- 1/2 cup goat cheese, broken into chunks
- 1/2 cup candied walnuts
- 1/8 cup powdered sugar
- pinch of cayenne pepper (optional)
- pinch of salt
- Poppy seed dressing
- 1/8 cup white vinegar
- 1/8 cup sugar
- 1/4 tsp shallot or onion powder
- 1/4 tsp salt
- 1/4 tsp ground mustard
- 1/4 cup olive oil
- 1 Tbsp poppy seeds
- Prepare candied walnuts:
- Preheat oven to 350 degrees F.
- Mix dry ingredients in small bowl. Set aside.
- Blanch walnuts in a small saucepan of boiling water for 3 minutes, and drain.
- Mix sugar and walnuts together, and spread onto baking sheet.
- Bake 10 minutes until golden.
- Prepare dressing:
- Whisk together vinegar and sugar until sugar is pretty much dissolved. Add in shallot powder, salt, ground mustard.
- Whisk in olive oil.
- Stir in poppy seeds.
- When ready to serve, toss spinach leaves with poppy seed dressing thoroughly.
- Stir in sliced strawberries, goat cheese, and candied walnuts.
- A protein can be added for a full meal (i.e. chicken breast slices, steak slices, salmon chunks
Happy Friday! Enjoy the weekend, and have fun doing things at life in between.
Cheers & Hugs,