This gorgeous dish almost never existed. It was, quite frankly, never intended to exist. For the first installment of #theSaladBar monthly blogging group I’d planned a lovely little salad with frisée, strawberries, blueberries, some fresh cheese and a yogurt dressing. Unfortunately the end of the school year left our schedule in tatters and many of my ingredients inedible.
That doesn’t mean I’d leave the lovely Wendy Wofford-Garcia hanging on the first week her new group was supposed to post our salads. She’s a sweet lady and a fellow San Antonian. I had to come through.
Even though my original plans had been foiled, I knew we could pull something off, and a rummage through the pantry found us all the ingredients we needed for a spectacular fruit and pineapple salad featuring the star of the month, blueberries.
You won’t find any heavy syrups or artificially-colored fruits and berries here. Everything about this salad is crisp, sweet, and amazingly light. Brown sugar and honey sweeten up the tart berries a bit and add a hint of molasses to the cantaloupe. (Trust me, it’s a good thing. An incredibly good thing.)
Everything else here is simply what nature gives out. Sweet, cool melon, tart, tangy blueberries and surprisingly succulent pineapple with a hint of honey. This was such a hit that my wife and youngest son devoured half of it within a few minutes, and I don’t expect the rest to last until morning. Yeah. Its a winner.
You need to try this. Really.
Blueberry, Cantaloupe and Pineapple Salad
Ingredients
Instructions
