Summer Berry Salads

Picking berries has got to be one of the quintessential activities of summer for me. For us, it starts with the strawberries and the mulberries, then the raspberries. I revel in them. There is something so incredibly wonderful about gathering these delicious morsels of food from nature.

This year we went on vacation in late June so I was worried I would miss the mulberries, but we had this beautiful welcome home gift from my favorite tree. The tree was loaded with mulberries when we returned. I often wonder what I did to deserve this bounty … I have done so little for this tree, and it has brought me so much joy.

To pick mulberries you have to be very careful because they tend to fall off the branches very easily. I hold my bucket under the branch, then just very lightly tap the berries and they fall all too freely. You lose a lot of them to the ground. Sometimes I stoop to pick them up but there are so many there … you can tell which are the fresher ones because they are shiny and plump, but still …

I got many of them this year (how could you not when there are SO many?), even though many of them didn’t make it into the bucket, either because of the free fall or they got snatched into my mouth as I picked.  I ended up giving most of them away, but yes, quite a few made it into my salads and scones.

So one of my very favorite things to do with berries (other than just eat them off the tree/vine/plant) is summer berry salads. Some greens, a few toasted nuts, some flavorful cheeses, berries, and a berry vinaigrette and I am in heaven. Sometimes I toss in a bit of crumbled bacon — or grilled chicken if my body is really wanting extra protein.

Not only are they beautiful and delicious, berries are full of antioxidants and are considered “power” health foods because of their many health benefits.

… the first of my black raspberries … so sweet and delicious. They didn’t last long enough to make it into to a salad …

Berry-ful Summer Salads

This is something you can definitely adjust to your own liking. Pick the greens, cheeses, meats, and toppings you like most and play! That’s what summer is for, right?

Ingredients:

• Fresh summer berries: mulberries, strawberries, raspberries, blueberries, blackberries all work well in salads
• Good flavorful cheese: I like to use thin shards of romano or parmesan, crumbled goat cheese, feta, shredded italian cheeses such as asiago work well too. If the cheeses are strong-flavored, you don’t need to use as much but still get the amazing taste
• Nuts: pinon (pine nuts), walnuts and almonds work especially well in a berry salad. Nuts are full of the “good fats” and protein and they are so good in salads
• Meat: totally optional! I often leave it out, but you can add crumbled bacon, grilled chicken, shrimp, or steak goes well too. This is a great use for any leftover grilled meat you may have lying about.
• Greens: Romaine, green or red lettuce, spinach, beet greens, or any of those wonderful mixed organic blends! My mom is amazing at growing greens all summer long (she starts with spinach, then plants an assortment of lettuces all summer long) so I am amazingly lucky.
• Onion: I prefer the sweet vidalia onion or the beautiful purple hues of a red onion
• Fresh herbs: cilantro, dill, basil, oregano all are good choices. Fresh herbs are totally optional. You have plenty of good flavors without them, but they add a little extra special beauty to a summer berry salad.
• Berry vinaigrette: I highly recommend you make your own! It’s easy and SO much better tasting (and better for you!) See below for my recipe.

Kickin’ Berry Vinaigrette Salad Dressing (Low Fat)

You don’t need all the oil most vinaigrettes call for, but a little bit of olive oil provides some of those good fats your body needs and smooths out the taste. This makes a good marinade for meats too. Adjust the quantities to your tastes. All measurements are guess-timates, but it doesn’t really matter for this. It’s hard to screw up a vinaigrette.

• 2 – 3 hefty tablespoonfuls of berry jam. I like to use my mixed raspberry jam.
• 1/3 c. of balsamic vinegar
• 1/3 c. red wine garlic vinegar
• about 2 – 3 T. good quality mustard (Dijon works well, or I have this Garlic Peppercorn mustard that is heavenly in this dressing)
• 1 – 2  t. of Italian seasoning
• about 1 t. of dried dill–or add a good bunch of snipped fresh dill if you have it.
• 1/4 t. granulated garlic–or you can use a clove or two of chopped fresh garlic.
• 1/4 t. cayenne pepper or more to taste
• 2 T. extra virgin olive oil