– by Jennifer Bowles –
There is an art to creating a salad that doesn’t taste like rabbit food. On the other hand, that doesn’t mean fried chicken and a half block of cheese on a bed of head lettuce qualifies as salad.
Focusing on taste, texture and wellness; my girlfriend ‘Angie Pangie’ is the master of creating spectacular and healthful creations in an effortless combination of Mother Natures’ bounty.
Growing all types of berries and lettuce varieties on her modest home plot, she inspires me to do the same. I crave the days when she whips up one of her salads and we get to feast guilt free!
One of her favourite ingredients that she loves to include is that liquid gold … honey. Its versatility in both sweet and savoury dishes is a small fraction of its charm, not to mention the subtle kiss it can add to your cup of tea or coffee (in lieu of processed sugar). The other fun and unique element in this dish is the addition of popcorn – trust me, it’s a fantastic addition.
This month, I give full credit to Angie for this incredible salad recipe that she whipped up for us. Its full body and heartiness is a perfect option for any fall lunch or easy light dinner.
Dressing
(yields about 3/4 cup dressing)
2 cloves raw garlic (processed)
1/2 to 3/4 cup B.C. blueberries (frozen)
1/4 cup goat cheese
2 Tbs Olive Oil
1/2 Tbs red wine vinegar
1/2 Tbs balsamic vinegar
1 tsp locally sourced honey
salt & pepper
Blend on med high for 10 – 15 seconds
Body of Salad
1 bunch kale leaves
2 handfuls Spring Mix lettuce
1/4 cup sliced almonds
6 B.C. Strawberries sliced
Goat cheese (crumbled)
Topping
1/2 bag of popped popcorn (warm is best)
season with salt and pepper in the bag
drizzle 2 tsp of local honey into the bag and shake, shake, shake!
Toss all salad ingredients together except the popcorn. Plate the salad and top with the crunchy popped corn.
Fresh, healthy and packed full of local goodness.
Amazing!
