carry out the theme!

If you know me, you know that when I have a theme, I carry it out to the nth degree. Here is my train of thought, “Red, white & blue is the theme, so we absolutely have to have a RW&B salad!”  This one did not disappoint. Well, except for the fact that I forgot to add the almonds and didn’t remember until after I took the photos, and more discouraging until after nearly half of the people had made their plates. Oh well.

There was some left, although there probably wouldn’t have been if I’d remembered the darn almonds! Anyhow, I pulled out the lettuce leaves and packed them away in the fridge.

Two days later, I was home alone and thinking about dinner. I was looking at the container of leftover salad trying to decide if I should add new lettuce to it or just toss it in the trash. Suddenly I had an overwhelming craving for pancakes. Seriously, is there anything better than breakfast for dinner? So I whipped up a batch of pancakes and topped them with the leftover, kind of soggy, berries, burrata, and fresh (not soggy!) almonds – delish!

Red White & Blue Berry & Burrata Salad

Lemon Vinaigrette

• 1/2 cup olive oil
• 1/4 fresh lemon juice
• 3 tablespoons honey
• Salt and freshly ground black pepper, to taste

Salad

• 1 pound mixed salad greens
• 1 pound hulled and sliced strawberries
• 2 cups blueberries
• 4 large balls of burrata cheese, cut into eighths
• 1 cup roughly chopped salted almonds

Lemon Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper. Set aside.

Place the greens in a large bowl or on a large platter. Top with the strawberries, blueberries, burrata cheese, and almonds. Drizzle with the vinaigrette and serve immediately.

Serves 10

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