By: Jessica Ivaska | August 06 2010
Posted in Recipes - Seattle Recipes

The first time I was asked to bring a salad to a family gathering, I did what I’d learned from my time busing tables at Eva. I combined high-quality greens with fruit and cheese. Everyone raved – and now I have a peanut gallery watching when I make salad for a crowd, wanting to know what's going in it to make it so good.

Photo: Jessica Ivaska

While it didn’t seem like a secret to me, apparently this combination was revolutionary to people in my family. Now I’m often asked to be the “salad bearer” at potlucks.

So with summer fruit in season, and a bevy of local cheese to choose from, you can just imagine how many salads we have at my house during those warm lovely months. Right now, with berries in season, it couldn’t be easier to make a satisfying salad that's bursting with flavor. Throw in a little meat or mild beans and a delicious cheese and you’re good to go. Last week I came up with a new variation and my husband and I devoured it. Enjoy!

 Get the recipe for blueberry spinach salad with local apricots and feta-yogurt dressing.

< Prev