With Relay for Life weekend ahead of us, our community will come together to raise funds for a good cause and celebrate with cancer survivors. Whether you’ll be joining the festivities and fund-raising or cheering from home, a healthy meal in a salad form is a delicious way to power your day.
The Northwest Salad does just that. She – because this salad is so beautiful it has to be a she – will surprise you. She is fresh, healthy and oh, so delicious. She is lovely for a dinner party or brunch.
While recently walking through Pike Place, I was handed some smoked salmon. I took two steps further and another merchant handed me a piece of a perfectly ripened pear. My taste buds danced as I enjoyed them both.
Northwest Salad
The Salad
A couple of big handfuls of spring lettuce mix
3/4 cup fresh blackberries
2 ounces smoked salmon (Think: wild, Northwest and Copper River. Never settle for farm-raised salmon.
1/2 ripe, sexy pear, diced
1/4 cup chopped pecans (optional)
The Dressing
Juice from 1/2 fresh lemon (about 1/4 cup)
3/4 cup extra virgin olive oil
2 teaspoons sugar
Salt & pepper to taste
Shake the salad dressing ingredients together in a container with a lid.
You could toss the salad together, but I prefer to create beautiful layers.
Start with the lettuce. Then layer the other ingredients on top, scattering them so they look like they’ve been randomly sprinkled.
Lightly drizzle salad dressing to taste on your gorgeous salad just before serving.
The dressing recipe makes about a cup. Refrigerate the leftover dressing.
Deanna Morauski owned the multiple award-winning The Old Hen Bed & Breakfast in North Bend. Her love for baking and cooking began as she sat upon a baker’s stool as a little girl. Her love for people grew in the midst of church potlucks. She has been featured on local and national television. Follow her new adventures online at twitter.com/theoldhen, www.facebook.com/theoldhen and theoldhen.com as she starts from scratch.
Editor’s Note:
We’re delighted to announce the return of the SnoValley Star food column, “The Recipe Box,” by Deanna Morauski. Her column will appear monthly.
If you have recipes you would like to share, please email us at editor@snovalleystar.com.