This weekends we celebrated Laura’s 30th birthday with a girls weekend in California. It was a great combination of new wineries and old favorites. Of course there was also a lot of great food to go along with the wine.
Coming back after a weekend of delicious indulgence, a salad seemed like the perfect way to end the weekend. Coming back from Cali means that a California-style salad is very appropriate, don’t you think?
This is definitely NOT a boring salad. Piled high with lots of fresh ingredients, the unique sweetness of heart of palm, and an easy homemade dressing. I don’t know about you, but a good salad is such a refreshing way to end a summer evening.
Heart of California Salad with Blueberry-Citrus Vinaigrette
Keywords: no-cook appetizer entree salad vegan vegetarian
Ingredients (4 salads)
For the dressing
- 1/4 cup mandarin orange juice
- 4 mandarin orange slices
- 10-15 blueberries
- 2 tablespoons sherry vinegar
- 2 tablespoons olive oil
- 4 cups arugula
- 15 grape tomatoes
- 1 can heart of palm, drained
- 1 anaheim pepper
- 3 large crimini mushrooms
Combine all dressing ingredients and mix well in a blender. Set aside.
Thinly slice peppers and mushrooms. Arrange all ingredients on a plate and drizzle blueberry-citrus vinaigrette over top.
A simple recipe and a simple post. Now to see what you guys created for the week!!
Questions for you:
- What’s your favorite salad topping right now?
- How was your weekend?