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Candied Ginger Summer Salad

August 2, 2011
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I’m heading over to a friend’s night for board games tonight, and he told us that we could bring something to accompany a curry. I LOVE it when my friends unknowingly offer me food challenges, so I spent part of today trying to flavour-match my way into a salad that uses curried ginger. I love using this ingredient in salads, but since the things that go with it are usually winter foods for me, I’ve been mostly riding on ingredient pairings like grated carrots and dried cranberries.

Obviously wanting to feature summer fruit, I decided to continue my blueberry exploration from my Blue Period post a few summers back. Salads are such a staple in my vegetarian household (especially since we also happen to be in love with carbs), so it’s always nice to branch out a bit!

Candied Ginger Summer Salad
Lettuce (I used romaine but would have loved to have used red leaf)
A couple of handfuls of blueberries
Candied ginger, sliced (I didn’t make my own – we can get into that later)
Walnuts, toasted (I often toast them with honey, salt and pepper, but our friend is vegan so I skipped it tonight)

Dressing:
2 tbsp olive oil
2 tbsp lime juice
6 leaves fresh mint, finely chopped
1/2 tsp sugar, to taste
pinch of sea salt

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One Comment leave one →
  1. August 2, 2011 10:25 pm

    And it was as delicious as always. I’m surprised at the synchronicity with the blueberries in the subsequent crisp and the mint in the final tea. Fantastic!

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