Blueberry Broccoli Avocado Salad with Poppyseed Ranch Dressing

Hi all– Should I apologize for the extra long title of this salad??– I just wanted you to know the yummy components and plus also the lovely dressing on top!

Took this salad along to my brother’s house for our Easter dinner.  And liked it so much we had it again last night!  It’s bright and fresh and I can say it works well with Easter ham or a slice of mushroom pizza!

BLUEBERRY BROCCOLI AVOCADO  SALAD

Salad:
5 cups of your favorite salad greens
1/2 cup broccoli, chopped
1 avocado, chopped
1 cup fresh blueberries
1/4 cup crumbled feta
1/4 cup dried cherries (or cranberries)
1/4 cup pecans, chopped

Poppyseed Ranch Dressing:
1/2 cup unflavored yogurt
1/4 cup buttermilk
1/4 cup mayonnaise
1 tsp. tarragon vinegar
1 tsp. sugar
1 clove garlic, minced
1 tsp. poppy seeds
1/8 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. freshly ground pepper

Layer the salad ingredients in a pretty bowl.

Then stir together the ingredients  for the dressing until they are thoroughly blended.  It makes more dressing than we needed on our salad, so there’s more in the fridge for another day.

Melty Fig & Arugula Flatbread

Hi there–  Is this a snack?  Is it dinner?  Or an appetizer?  Take your pick.  Tonight this flatbread is dinner for us with a bright green salad.  But cut in slices it would be lovely with a glass of  something cold, fruity and slightly alcoholic on a summer’s evening out under the trees with friends.   Got the recipe from my young mom friend– everything she turns out in her kitchen is delicious.  thanks Jenny!

MELTY FIG & ARUGULA FLATBREAD

Flatbread*:
1 package yeast (about 1 tab.)
3/4 cup warm water
1  1/4 cup unbleached flour
1/2 cup whole wheat flour
1 tab. sugar
1 tsp. salt
1 tab. olive oil

Dissolve the yeast in the warm water, (about the perfect temperature for a baby’s bath–not too hot!)  then stir in the sugar, salt and olive oil.  Finally Mix in the flours. (You may need to add in a couple tablespoonfuls of warm water if the dough seems dry.)  Divide the dough into 4 balls and then roll them out into 10″ by 6″ ovals with a rolling pin and set them on a baking sheet sprayed with cooking spray.  Put them in a warm place while you fix up the other ingredients.

Toppings:
1/2 cup fig fruit spread (or fig jam)**
8 oz. mozzarella
4 rounded tab. of parmesan romano cheese
4 handfulls of baby arugula
olive oil

Spread 2 tablespoons of the fig jam over each of the 4 flatbreads.  Grate the mozzarella and spread it over the jam.  Sprinkle a rounded tablespoon of parmesan on each flatbread.  Then pop it all in the oven at 400 degrees for 10 minutes– until the cheese is bubbly and the crust is browned around the edges.

Take the flatbreads from the oven and then top them with the arugula and a drizzle of olive oil on each.  Eat ’em while they’re hot!

*The original recipe had purchased flatbread or pita, which would be just grand and save some time!
**Fig fruit spread from good old Trader Joe’s

P.S. — I think this tastes so very good because the subtle sweetness of the figs is set against the salty parmesan, the wheaty crust and the slight bitterness of the arugula.  Hope you like it!