This post only seems to be fitting in every way possibly at the moment. For one, July is National Blueberry Month-so lets honor our favorite, tiny, plump, blue friend. Did you know blueberries are grown in 35 states in the US, and the United States produces over 90% of all of the blueberries in the world. Just wanted to share a little factoid with you.
Secondly, and on a more personal note, I have grown tired of my weight and have finally decided to do something about it. For months P90X has been staring me in the face and I finally decided to pop it into the DVR. Oh. My. Word. It is tough, but I actually enjoy it quite a bit. You tend to be so busy during the workout that you don't get bored (I used to suffer from gym-boredom) and time flies by quickly.
And as always, with exercise comes a healthier diet. I used to have a strict regimen before BabyBoy came along and once he reached toddlerhood I found myself snacking...a lot. Not to mention the sweet tooth (obviously, I have a blog dedicated to homey baked goods). But don't worry-I'll still be baking...I'll just be sending my sweet treats to the hubby's work!
OK time to talk salad! This was such a palate pleasing salad. The vinaigrette was tart and tangy with a delicate, mild note from the shallot. The blueberries give a burst of sweetness that lends a pleasant surprise. All in all, the flavors marry very nicely.
Mixed Greens with Blueberries and Lime Vinaigrette
recipe from Central Market, adapted from 12 Best Food Cookbook
4 cups, organic baby spring mix
¼ cup mint leaves, stacked and cut crosswise into thin strips
Juice of ½ lime
2 tsp. balsamic vinegar
1 tsp. shallot, chopped
½ tsp. salt
1 Tbsp extra-virgin olive oil
Fresh ground black pepper, to taste
½ cup blueberries
1. Place spring mix and mint in large mixing bowl.
2. To make the dressing, combine lime juice, vinegar, shallot and salt in a small bowl. Whisk in olive oil and season with pepper.
3. Pour the dressing over the greens, and toss to coat lightly. Sprinkle blueberries over the greens.