Summer Berry Salad with Chevre

{printable recipe here}
It's too hot. Too hot to bake, too hot to even WANT to bake. Plus, my recent attempts have not ended so well. I made yesterdays Dorie treat twice in the last month and somehow forget to take a picture either time? Plus, they came out over cooked and gooey at the same time- BOTH times (tasty though)! So right now at our house, it's all about quick, low heat meals. I'm not kidding when I say I ate this salad three nights in a row! I normally try to have "vegetarian night" about once a week but unless my Tall Man wants to fire up the grill, almost every night has been vegetarian night around here. While you could certainly add some shredded rotisserie chicken, this salad is so good I don't think you'll miss the meat! The berries are cheap and delicious right now- you can use whatever you find. The goat cheese is tangy and cooling at the same time. And best of all? The only appliance needed is the blender to whirl up the dressing!


Summer Berry Salad
from Anne Strawberry
{printable recipe here}

1 large bowl of greens (I like spring mix and romaine mixed together)
1 cup sliced strawberries
1 cup blueberries
1/2 cup walnuts (candy them if you're feeling fancy- it's extra delicious!)
3 tablespoons chevre (goat cheese)
1/3 cup poppy seed dressing (recipe below)

Combine all ingredients and serve immediately.


Poppy Seed Dressing
from Anne Strawberry

1/3 cup sugar
1 teaspoon dijon mustard (or mustard powder)
1 teaspoon kosher salt
1/4 cup cider vinegar
1/4- 1/2 onion (to taste)
1/2 cup canola oil
1 tablespoon poppy seeds

Combine all ingredients in blender or food processor until perfectly smooth. Keep refrigerated for up to two weeks in a tightly sealed container.