Good morning, everyone.
Seriously, these stoopid steroids are making it damn hard to sleep; they’ve just got me all wound up. How the hell am I suppose to get all this rest they tell me I need to recover from @$#%ing pneumonia if I can’t sleep? Of course, they have no answer for that.
Anyhoo, Darling Daughter arrives from Las Vegas this morning; Mr. Fixit gets here Saturday and Oldest Son arrives Sunday evening. Monday we pack up and head down to Hocking Hills for 4 fun-filled days of hiking, eating, playing games and lounging around in the hot tub. And laughing, which we do quite a bit of.
This salad, which I made the other night to accompany the Buffalo Chicken Bites, will be part of the menu while we’re vacationing. It is seriously good – it may be my new favorite summer salad. We got a huge bag of mixed lettuces from the CSA last week, I had a lovely hunk of sheep’s milk Roquefort ripening in the fridge and we’d acquired a perfectly ripe seedless watermelon. Toss it all together with this delightful poppy seed dressing and you have a deliciously light salad. It was so good that we had again the next day for lunch with some deviled eggs – we crumbled bacon over it the second time, and Oh. My. Gawd.
The nice thing about the dressing is you can adjust the ingredients to your liking; as written, it’s kind of sweet – but that’s okay, because the bleu cheese and some of the more bitter greens in the salad mix were a great counterbalance to the sweetness of the fruit and dressing. If you like a less sweet dressing, add the honey gradually and perhaps a bit more vinegar until you have a balance of flavors that suits you.
Note: Chances are you won’t use all of the dressing – it doesn’t take a lot – so the calorie and carb counts listed are overstated.
- 8 cups mixed salad greens
- 4 cups watermelon cubes
- 2 ounces Roquefort or other blue cheese, crumbled
- 1/4 cup mayonnaise, preferably homemade
- 1 1/2 tablespoons honey
- 2 teaspoons apple cider vinegar
- 3/4 teaspoon poppy seeds
- salt and freshly-ground black pepper, to taste
- Whisk together the dressing ingredients; refrigerate for at least half an hour to allow the flavors to marry.
- Toss the greens, watermelon and bleu cheese in a large bowl. Divide between four plates and drizzle with the poppy seed dressing. Serve immediately.
- Nutrition (per serving): 251 calories, 17.2g total fat, 29.7mg cholesterol, 307.2mg sodium, 376.1mg potassium, 21.3g carbohydrates, 2.3g fiber, 16.5g sugar, 5.5g protein