Healthy & Flavor Packed Salad with Blackberry Ginger Balsamic Vinegar
This is my new favorite salad! After making this with dinner a few nights ago, I’ve made it again 3 times, it’s that good.
I love how simple it is to throw together a salad, perfect for hot summer nights when you don’t want to heat up the house.
I served the salad with some smoked salmon (which could also be crumbled into the salad).
I often add a little fruit to salads. Not much, just so every once in a while you get that sweet taste in there, which in this case really complements the sharp cheddar cheese.
Raisins are my go-to salad addition fruit, but this time I picked up some dried figs.
I love figs, but rarely find them for sale fresh. One of these days I’ll find a fig tree to bring home to my garden.;)
I used a white cheddar, aged 3 years (I used Balderson). Wow – worth every penny. If you’ve never tried a higher quality (with a price to match unfortunately) aged cheddar, put it on your must try list. It is a world away from the cheap stuff! It has a wonderful deep, sharp flavor.
Save the cheaper stuff for sandwiches. For a salad or a cheese plate, you can’t beat picking up some aged artisan cheese.
Rather than dressing, we picked up this amazing Blackberry – Ginger Balsamic Vinegar from a local specialty shop called 4 Oak. They only sell oils and vinegars. It is on the pricey side for the size of the bottle, but you need very little of it to make a big impact.
Balsamic has such a unique flavor, and this blackberry ginger variety will spoil you for all other vinegars. For those of us watching our waistline – you won’t miss using a dressing on your salad ever again!
With just a drizzle of balsamic, your salad remains a healthy meal, unspoiled by store bought dressing, and the flavor will knock you out!
To create this salad I used:
2 1/2 cups mixed baby greens
I used a store bought combination of greens including:
Endive, Radicchio, Green & Red Romaine, Green & Red Oak, Tango, Lolla Rossa, Green & Red Leaf, Mizuna, Arugula, Tatsoi, Mache, Green & Red Chard, and baby Spinach.
10 sugar snap peas, cut in 4
4 radishes, cut in half and then sliced thin
10 plum tomatoes, cut in half
~2″ cucumber, cut in half and sliced thin
4 dried figs, cut in half and sliced thin
~1″ white cheddar cheese (aged 3 years), shredded
Drizzle with ~2 tbsps. Blackberry Ginger Balsamic Vinegar and toss together.
Served with smoked salmon, this salad makes a light healthy and incredibly flavorful meal you’ll want to make again and again.