Happy Memorial day.
Oftentimes it’s easy to forgot that Memorial Day is more than just an extra day off. It’s more than parties, bbq’s, and beer. It is a day to remember the many men and women who have lost their lives protecting our country, and all of the many freedoms that come with being a citizen of the US. As a retired military family, we have seen the heartbreak in the families that have lost their loved ones. I am eternally grateful for all that have made the ultimate sacrifice and not a moment will go by today without honoring them in some way.
On a much lighter note, yesterday we watched the most amazing movie- have you seen The Song of the Sea? It was a roller coaster ride for the senses! We also loved The Secret of the Kells both by Tom Moore. It’s an animated movie and appropriate for children, but adults will fall in love with this movie as well.
Like many of you though, in addition to honoring our fallen, we will be spending the day with family. We are bbq’ing, swimming, and taking the day to disconnect.
A few weeks ago I went out to dinner with my friend Lynn and she mentioned that for Mother’s Day she made this Cornucopia Salad and had gotten the recipe from me at my bridal shower 11 years ago–my Mom had served it that day. I had completely forgotten about it and decided to make it this weekend for our Memorial day BBQ. I dug up the recipe, made it, and it’s still as good as I remember all those years ago.
It really is the perfect salad for baby and wedding showers, bbq’s, potlucks, and any type of big gathering.
What You’ll Need
For the Salad
Greens- Anything from Iceberg lettuce to Spinach will work
1 Avocado, diced
1/2 cup of Dried Fruit ( I used tart cherries)
1 can of Mandarin Oranges (drained and rinsed)
1 Green Apple
1/2 cup of Sliced Almonds
1/2 cup of crumbled Blue Cheese
For the Dressing
Citrus Blue Cheese Vinaigrette
1/4 cup of Walnut or Olive Oil
1/4 cup of Champagne Vinegar
1/4 cup of Balsamic Vinegar
1/4 cup of Orange Juice
2 T. of fresh Lime Juice
1 tsp. of minced Shallot
2 T. Honey
1/4 cup of crumbled Blue Cheese
Salt and Pepper
- For the Salad....
- Greens- Anything from Iceberg lettuce to Spinach will work
- 1 Avocado, diced
- ½ cup of Dried Fruit ( I used tart cherries)
- 1 can of Mandarin Oranges
- 1 Green Apple
- ½ cup of Sliced Almonds
- ½ Cup of crumbled Blue Cheese
- For the Dressing...
- ¼ cup of Walnut or Olive Oil
- ¼ cup of Champagne Vinegar
- ¼ cup of Balsamic Vinegar
- ¼ cup of Orange Juice
- 2 T. of fresh Lime Juice
- 1 tsp. of minced Shallot
- 2 T. Honey
- ¼ cup of crumbled Blue Cheese
- Salt and Pepper
- Place all Salad ingredients in large bowl and set aside. To prepare the dressing place all ingredients in a large measuring cup or bowl and whisk to together until fully blended. Pour desired amount over the salad and mix well. Serve imediately
A side dish you won't want to miss--Cornucopia Salad with a Citrus Blue Cheese Vinaigrette #fitfluential #meatlessmonday Click To Tweet
Are you celebrating today? What’s your go to dish for showers, parties and BBQ’s?