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Romaine Lettuce Salad with Spicy Blueberry Salsa

 

For the Salsa

1/3 cup (75 mL) sun dried tomatoes (with oil)
1 shallot
1/2 small green chili pepper or 1/2 teaspoon (2.5 mL) Cajun spices
1 cup (250 mL) frozen Wild Blueberries
2-3 teaspoons (10-15 mL) apple vinegar
pinch of salt

For the Salad

2 slices raisin bread (croutons)
2 tablespoons (30 mL) olive oil
1 head Romaine lettuce
4 ounces (113.6 grams) goat cheese

Preparation:

Peel and dice shallot. Dice the tomato. Wash chili pepper, remove seeds and finely chop. Mix the tomato, shallot, chili pepper, Wild Blueberries and vinegar. Season to taste with salt and pepper. 

Defrost Wild Blueberries in marinade. 

Cut bread into cubes, drizzle with oil and bake at 325°F until crispy, about 5 minutes. 

Wash and clean the Romaine lettuce, separate leaves and dry. 

Divide the goat cheese into small pieces. 

Dress the lettuce with goat cheese, salsa and croutons. 

 

Yield: Serves 4.

Preparation time: approx. 25 minutes plus time for defrosting

 

Recipe courtesy of the Wild Blueberry Association of North America (WBANA).

 

Go to Wild Blueberries recipe list.

Go to Cottage Life's recipes list.