Food, Recipe

Icy, Crunchy, Sweet

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Today I’m feeling light. Outside, it’s anything but – we were supposed to get a blizzard but it turned into rainy slush. Spring break is not far off, and while I’m very excited to be going to New York City, I still can’t stop dreaming of tropical places, fruit, and sun.

We often talk about food taste, but what about feel? The velvety warmth of roasted sweet potatoes, the stickiness of eating berries with your fingers, and – my favorite – the crispy crunch of fresh produce. This salad fulfills me completely as I wasn’t craving the taste so much as I was craving the feeling of biting into something with a sound.

Icy Sweet Salad

Serves 8-10 as a side salad

1 head romaine lettuce
1 head red lettuce
1 6 oz container blueberries
1 head (9 stalks) celery
3 granny smith apples
2 cucumbers
2 tbsp honey
4 tbsp balsamic vinegar
2 tbsp olive oil
2 tap salt
1 tbsp lemon juice

Roughly chop the lettuce and put in a large bowl. Add the blueberries. Dice the cucumbers, celery, and apples and add to the bowl. Combine the honey, balsamic, olive oil, salt, and lemon juice in a small bowl and mix with fork until blended. Pour over the salad right before serving and toss.

Mix it up! This salad would be good with chopped almonds. You could also try a more lemony dressing, taking out the balsamic and adding lemon zest.

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