Right about now, being in California, we’d usually be having the wonderful abundance of amazing fruit. Unfortunately, we’re having a horrible drought and it’s definitely taking a toll on our fruits, vegetables and hard working farmers. I’ve noticed that the Farmers Markets don’t have as great of a selection and the majority of our fruits are coming in from Chile and other places at the local grocery store. With the warmest winter on record, I’m still hoping for rain.
It really is amazing that we’re able to transport so many different products into our location in the time we live in. If we weren’t able to, well…
The blueberries I purchased were imported from Chile. The berries were still excellent, but usually due to the transportation time, they go bad much faster in my opinion than those from a closer location
(such as Oregon or local).
Anyways…I just really wanted a fruity salad. It could be my pregnant cravings, but I’m pretty sure I have interesting cravings on a day to day bases without being pregnant. Rummaging in my fridge, I had a whole pound of blueberries. Originally, I thought I’d like to have a salad made of blueberries, maybe with some sweet, creamy dressing. In the end, that sounded too much like a dessert. So dressing it would be.
I threw this deliciousness on top of a lettuce mix, red onions, walnuts, avocado, and radishes. Someone once told me that a salad isn’t a salad unless it has five ingredients in it. For some reason, that’s stuck with me and I’ve always tried to have at least five ingredients. Call me crazy, I know.
Recipe after the jump!
- 1 cupBlueberries, washed
- 1/3 cupPeach Infused White Balsamic Vinegar
- 2/3 cupVegetable Oil
- 1 TBSPWater
- 1/2 tsp Salt
- 2 TBSPHoney
- Combine all ingredients in a blender or food processor. Blend until smooth.