In a small, Northern Vermont Kitchen, we sate our appetites with homemade meals and a love of local ingredients.

Blueberry and Radicchio Mason Jar Salad

We just got off a 5-day road trip to visit family, and we ate so, so, so, much road food while traveling it made me antsy. But this time around we just didn’t feel like lugging a cooler up and down the Eastern seaboard. So, it was hot pretzels at rest stops along with gallons of coffee.

Needless to say, after we got home and said hi to the cats, the second thing I wanted to do was to get into the kitchen.

But first, we needed to get the CSA. And it was loaded with gorgeous greens. Especially a head of red leaf lettuce that was bigger than my head – even with my traveling hat on.

So, with portability on my mind and a fridge loaded with fresh produce – I came up with this light salad.

Give it a shot for your next picnic or barbecue.

You’ll love it.

It certainly made me very happy.

Blueberry and Radicchio Mason Jar Salad

Serves 2. (Can easily be doubled or tripled.)

Salad Ingredients:

Red leaf lettuce

Fresh blueberries

Fresh strawberries, halved

Radicchio, thinly sliced

Crumbled goat cheese

Fresh mint

Slivered almonds

Balsamic Lemon Vinaigrette Ingredients:

¼ cup olive oil

3 tablespoons balsamic vinegar

1 tablespoon lemon juice

½ teaspoon kosher salt

½ teaspoon lemon pepper

Instructions:

Layer the salad ingredients in a mason jar.

In a small bowl, whisk together the oil, vinegar, lemon juice, salt and pepper.

Dress the salad just before serving.

(Photos by Launie Kettler)

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