First of all, I also had some cucumbers and delicious vine ripened tomatoes. I thought about a Greek Salad, but I decided to go with a little Italian twist. Here is what I did, be sure to click on the pictures for the directions.
Cucumber Spinach Salad
I eyeballed how much spinach I thought I would need, added 1 big cucumber, 1 bunch of green onions, 2 tomatoes, and probably 2 cups of mozzarella cheese. Then, dressing and Parmesan according to your taste. Super easy and super good!
1 good sized bunch of spinach, washed well. (I always pick the stems off. Is that normal? I just don't like stems.)
1 container blueberries, about 1/2 pint, washed
1 or two apples, depending on their size, thinly sliced
about 1/2 c. reconstituted lemon juice. (Maybe less, whatever will coat the apples to keep them from turning brown.)
1 c. pecans, roughly chopped
1 T. butter
3 T. real maple syrup
2 T. brown sugar
1/2 c. shredded Parmesan cheese
Put the spinach, blueberries and apple slices, lemon juice and all in a salad bowl together. Next, prepare the pecans.
Melt the butter in a skillet over medium heat and add the maple syrup. Add the pecans to the skillet and stir to coat with the syrup and butter mixture. Sprinkle the brown sugar on top and mix to coat. This doesn't take very long, don't burn the pecans or the sugar. Take off the heat when the pecans are coated and let cool briefly before adding to the salad. (I could eat these all up by themselves, and I don't even like nuts that much. There are really good! You could really package them up and give them away as gifts.)
After you add the nuts to the salad, toss in the cheese. Now it is ready to serve with the dressing.
Blueberry Maple Dressing
1 container of blueberries
Juice of one lemon
2 T. real Maple Syrup
Blend all together until smooth. Add more or less maple syrup to taste.
"I can't decide what is more special in this salad, the glazed pecans or the dressing."