Wednesday 11 March 2015


Blackberry Honey Walnut dish doused with the foremost delectable straightforward sweet, lemony Blackberry balsamy salad dressing and jam-choked with a rainbow of harmonious sweet and tart blackberries, apples, and mangoes.And i think it, excellent for Easter.And belive me this is one of my favourite Salad ever.

To me, the proper forkful of dish is recent, crunchy, tart, sweet, and savory in each bite.

Usually with cracked, sometimes with cheese, sometimes with fruit and vegetables and forever with an implausible drink worthy dressing

This Blackberry Honey Walnut dish isn\'t any exception.  Sweet blackberries, mangoes and Fuji apples, tart dessert apple apples, creamy, salty Feta, and firm red bell peppers, cucumbers, and walnuts. however not simply any walnuts.  Walnuts tossed in honey then kitchen appliance roast and gently besprent in sugar – thus smart.   If you create nothing else, create these cracked.

And then there’s the dressing.
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The salad dressing was impressed by the twelve case of sweet blackberry jam I’ve been whittling down since Christmas. each year for many years my folks have talented totally different jams to family at Christmas, in the middle of labels like “Jam jam-choked with love” and my favorite, “May be this the sole Jam.”  This jam was solicit to be over smothered on toast. over consumed at breakfast. over jam. thus I integrated  this sweet, stoneless blackberry jam with lemony balsamy vinegar and city, a splash of fruit juice, honey, vegetable oil and a kiss of basil to form a Blackberry salad dressing {that you|that you simply|that you simply} can wish to drizzle pour on everything – and not just at breakfast.

The perfect dressing to wash your blackberries, mangoes, apple deliriousness in.

Blackberry Honey Walnut dish. could this be the sole dish you get into.



Serves: 6-8

  • Blackberry Salad
  • 10 oz. spinach or spinach/spring green mix
  • 6 oz. blackberries
  • 1 honeycrip or Fuji apple, chopped
  • 1 Granny smith apple, chopped
  • 1 mango, peeled and chopped
  • 1 small cucumber, sliced and quartered
  • 1 red bell pepper, chopped
  • 2 green onions, chopped
  • 1/2 cup feta or more to taste

  • Honey Roasted Almonds
  • 1 cup raw walnut halves
  • 2 tabespoons honey
  • 1 tablespoon sugar
  • ½ teaspoon salt

  • Easy Blackberry Balsamic Vinaigrette
  • 3 tablespoons seedless blackberry jam
  • 2 tablespoons quality balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1-3 teaspoons honey (optional depending on desired sweetness)
  • 2 tablespoons orange juice
  • 1/2 cup quality extra virgin olive oil
  • 1/4 teaspoon dry basil
  • freshly cracked salt and pepper to taste
  1. Preheat oven to 350F degrees.
  2. Easy Blackberry Balsamic Vinaigrette: In a small bowl, vigorously whisk ingredients together until combined. Taste and add additional honey for sweetness, or additional balsamic for more of a "tang" as desired. Store in the refrigerator to chill.*
  3. Roasted Honey Walnuts: Meanwhile, line a baking sheet with parchment paper. Warm honey in a microwave safe bowl just until it liquefies then add walnuts and stir until evenly coated.
  4. Spread walnuts on the prepared baking sheet so they are not touching. Bake for 10 minutes. Remove from oven and sprinkle with sugar and salt and stir until evenly coated. Separate walnuts on baking sheet and let cool completely. They will harden as they cool in 5-7 minutes.
  5. Salad: Add all of the Salad ingredients - including cooled walnuts - to a large bowl and toss until evenly combined. If you expect leftovers, reserve feta and add to individual servings. Whisk vinaigrette to recombine and either drizzle over entire salad (there will be leftovers) and toss or drizzle over individual servings.
*This dressing is best chilled to allow flavors to meld so if you have time, make it the day before serving.


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