Day One Hundred Twenty-Eight

I'm back on a salad kick again. I would say it's weird, but IT'S SO FREAKIN' HOT. I don't actually mind the heat, but it does ruin my will to cook. Completely. Thus, salads.

Blueberry Almond Salad, to be precise.

This turned out to be surprisingly not sweet. At all. It was just light and a tiny bit tangy, which is code for "just right." The sweet can be turned up or down as you wish because all of the sweet comes from the honey.

Blueberry Vinaigrette

1/4 cup almond oil
1/2 cup white wine vinegar
1/2 cup blueberries
2 tablespoons honey (or more or less, depending on how sweet you want it)
Salt to taste
Pepper to taste

1. Throw all the stuff in a food processor and blend it up. DONE!

FYI -- This makes about 1 1/2 cups of dressing, which is more than enough for the salad below. Store extra in the fridge.

Blueberry Almond Salad

1 bag prewashed romaine lettuce
1 cup blueberries
1/2 cup feta
1/4 cup sliced almonds
1/4 cup mandarin oranges

1. Toss it all in a bowl. Add the dressing when you're ready to serve it.

2. This salad stuff sure is a lot of work, right?