You may have noticed the lapse between posts this past week. Balance is something that I’m currently seeking in my life, and it’s something that I’m having a surprisingly difficult time finding. I know I had it at one time a long, long time ago, so I should (in theory) be able to find my way back; however, it’s proving to be a bit of a challenge.
Point is, I’m feeling the need to take a tiny step away from my current bent to share a recipe with you– it has been a while since I last did that.
I didn’t take any process pictures– mostly because I wasn’t planning on posting about this salad; however, as soon as I took a bite I knew I needed to share. And, truth be told, it isn’t really a recipe in the normal sense of the word. It’s more of an idea– a handful of this, a spoonful of that.
More than anything, this salad is a little sweet, a little spicy, a whole lot of refreshing. The perfect summer salad, if I say so myself.
And, you know, I do.
There aren’t any exact measurements here, but I’ll try to approximate. Mostly, I went with what I thought looked like a good balance for me. Feel free to adjust as you see fit.
1 large green lettuce leaf, torn into bite-sized pieces
2 paper-thin slices red onion, separated (maybe 8 onion strings–for lack of a better term)
handful of fresh blueberries (approximately 1/3 cup)
1 inch slice of watermelon, cut into 1 inch cubes (maybe 2/3 cup)
feta, crumbled (about 1 tablespoon)
Italian dressing (2 teaspoons)
salt, to taste
pepper, to taste
Mix everything together and eat it.
Yield: 1-2 servings, depending on how hungry you are