Mock Zupas Vermont Maple Blueberry Salad

Ok, I haven't played with these recipes yet but with summer coming I wanted some more salad recipes. These may just be ingredient lists but as I make them I will play with them and add proportions.

1/2 cup Blue Cheese crumbled
1/2 cup Blueberries
2 Granny Smith Apples thinly sliced and cut into bite sized pieces
1/4 cup Cinnamon crusted Almonds chopped (include crumbs)
Romaine lettuce broken into bite sized pieces
Maple Vinaigrette

You can buy candied nuts with the bagged nuts in most grocery stores, or you can make your own (recipe at the bottom).

Maple Vinaigrette

1/2 large shallot
2 T. apple cider vinegar
3 T. pure maple syrup
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/3 C. extra virgin olive oil

Blend together everything but the oil. Then add oil gradually to emulsify.


Toss the dressing with the lettuce, and the nuts with the blue cheese. Layer in a bowl the lettuce, apples, nut mixture, and top with blueberries.

Spinach Mango Salad

Creamy mango dressing

• 1 large ripe mango, peeled, pitted, and roughly chopped (or 1 1/4 cups frozen mango cubes, thawed)
• 4 teaspoons nonfat plain yogurt
• 3 tablespoons rice wine vinegar
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

In blender, purée mango, yogurt, and vinegar until silky smooth, about 1 to 2 minutes. Stir in salt and pepper and set aside. (as a note can add up to 2 tsp honey or sugar and an additional 1/4 tsp salt, can also replace vinegar with lemon juice)

Salad

• 3 cups (3 ounces) baby spinach leaves
• 8 arugula leaves
• 1/4 fresh mango, finely diced
• 2 teaspoons fresh chives, sliced into 1/2-inch lengths
• 1/2 teaspoon olive oil (opt)
  
• 1/2 cup feta cheese
• 1/4 cup chopped walnuts
  

In a small bowl, toss mango, chives and oil together then toss everything.