Hello there– We had another important celebration at our house last week– Larry’s folks came in to celebrate their 69th anniversary!! It’s a joy to watch them together.
So we made toasts and ate lasagna (Stu’s favorite) and Larry’s cheery sister brought in a magnificent cake. It was a great time together. Stu & Helen, you’re the best!!
Oh, and with our supper, we dug into this bright salad– sweet berries, creamy avocado, crunchy almonds, salty feta– tossed with a mustard & maple dressing. Just fine on the plate with our lasagna.
BLACKBERRY AVOCADO SALAD
6 cups salad greens
2 small Persian cucumbers, sliced
2 avocados, cut into chunks
6 oz. carton of blackberries (about 1 cup)
1/3 cup roasted salted almonds, coarsely chopped
1/3 cut feta, crumbled
1/4 cup olive oil
3 tab. tarragon veingar
2 tab. maple syrup
1 tsp. seedy Dijon mustard
salt & freshly ground pepper, to taste
Layer the salad ingredients in a shallow bowl. When you are ready to serve it up, shake together the dressing ingredients in a container with a tightly closing lid until they are all blended and drizzle over the salad.