Comments on: A Salad of A Different Color

By: ksjkdh\

ksjkdh\ — Tue, 15 Feb 2011 10:05:40 +0000

hmmmmmmmmmmmmm tastyyyyyyyyyyyyyy

By: ksjkdh\

ksjkdh\ — Tue, 15 Feb 2011 10:04:57 +0000

jieifh

By: Esther

Esther — Wed, 02 Aug 2006 13:12:51 +0000

colorful salad and that makes it apt for the summer-cool edition. As you are using beets you could have added a bit of contrast with red cabbage, which is usually purple in color and could not have sparkled out of the bowl like red lettuce.

As far as doubling blueberries in the salad is concerned it is a flavorful balance of fruit and fruit in rice wine vinegar.

By: Barbara

Barbara — Tue, 01 Aug 2006 05:30:31 +0000

You know–I grew up eating two kinds of lettuce, risingsun. Iceburg, and Grandma’s homegrown leaf lettuce.

Leaf lettuce was so good.

I seldom eat iceburg anymore, and I cannot remember the last time I bought any of it. I think it has to be over fifteen years ago! Now, I only eat it when I order a salad out and it unfortunately turns out to be in the bowl! All crunch, no taste and no nutritional value!

Thank you, Cat! Glad you approve of the name even if we spell it wrong!

You could make the vinagrette and use that on something other than beets….

Joyce Anne–the beets really taste nice with the blueberry vinagrette–not sour like pickled beets, but not too sweet. Just right. The goat cheese is a good combination with them, too, even if Morganna disapproved!

By: Joyce Ann

Joyce Ann — Mon, 31 Jul 2006 16:21:01 +0000

I can’t wait to try this! I love red beets (as long as they’re not pickled)and the combo with the blueberries, goat cheese & almonds sounds yummy. It is an easy way to add an extra serving of fruit to the day.