This light salad dish is made with fresh spring berries and a lemon verbena vinaigrette. It’s the ideal method to utilize lemon verbena from the garden!
All I Want is Salad
We returned from Georgia on Monday night and I’m now all set for my next getaway. I believe after you take a trip, you’re expected to feel well-rested and pleased, however taking a trip just makes me wish to take a trip more. I invested the majority of the vehicle trip house Googling hotels in Hawaii and the expense of air travel to the Florida Keys.
So I think I have not had my fill of travel this summer season. But I did leave Georgia with my fill of incredible desserts, thanks to my AuntDarlene (You’re viewing her on The American Baking Competition, ideal?!) She made mini-cheesecakes and stunning stenciled cookies and brownies topped with gold leaf for my cousin’s wedding event. Oh, and there was cake too, naturally. And then the next day, we got to consume the turns down– more cookies, more brownies, and orange bloom macarons. So! Much! Food! Bingeing on sugary foods is constantly the very best inspiration for returning on track with my diet plan. When we were leaving Savannah, I informed Chris that all I desired was salad.
“No, for the next month.”
I understand I’ve stated it in the past, however I’ll state it once again: I’m actually particular when it pertains to salads. I do not like dressings made with dairy, iceberg lettuce makes me flinch, and raw tomatoes are gross. But I constantly delight in salads made with fresh berries. It’s like a fruit salad, visitor starring greens. I utilized red and yellow strawberries from my garden in this salad and supplemented them with fat, juicy blackberries and sweet little blueberries.
After purchasing lemon verbena at Herbfest this year, I discovered myself not sure of how I might utilize it, aside from making soap. (And then I began singing “How do you solve a problem like verbena?” whenever I went outside to water the plants. I have concerns.) I believed I ‘d attempt making it into a lemon verbena vinaigrette; the very first time, I sliced the verbena, however because the leaves are a bit poke-y, that wasn’t the very best concept. So I wound up pureeing the wearing my Vitamix till the leaves were entirely crushed. The vinaigrette has a lemony, somewhat organic taste, with a tart kick from the champagne vinegar– it’s not a sweet dressing, however that’s alright since you’ve currently got the sweet taste from the berries in this salad.
SpringBerry Salad with Lemon Verbena Vinaigrette
A light salad made with a mix of fresh spring berries and a lemon verbena vinaigrette.
- PrepTime: 10 minutes
- TotalTime: 10 minutes
- Yield: 4 portions
- 1/3 cup champagne vinegar
- 1/3 cup extra-virgin olive oil
- 1/3 cup lemon verbena leaves, loosely jam-packed
- 1 (5 oz) bundle spring mix salad greens
- 2 cup fresh berries (I utilized red and yellow strawberries, blueberries, and blackberries)
- 2 tablespoon sunflower seeds
- Combine vinegar, olive oil, and lemon verbena leaves in a mixer. Blend on high till leaves are pureed into the vinaigrette. (If you do not have a high-powered mixer like the Vitamix, you might wish to strain the dressing through a great mesh screen or cheesecloth.)
- Divide greens onto 4 plates.
- Top each with 1/2 cup of berries and spray with sunflower seeds.
- Drizzle vinaigrette over the salad. (There may be additional– do not seem like you require to utilize all of it!)
My strawberries were from the garden, so they were on the little side. If you’re utilizing bigger ones, you’ll require to quarter or halve them.