Wednesdays Unplugged – Baby Greens with blueberries and honey-lemon dressing


"To be honest, I don't think there's anything more exciting than an empty stadium. When you see it empty like that, all you see is possibility." ~ Tim DeKay


To be honest, I don't think there's anything more exciting than an empty stadium. When you see it empty like that, all you see is possibility. Tim DeKay
Read more at:
To be honest, I don't think there's anything more exciting than an empty stadium. When you see it empty like that, all you see is possibility. Tim DeKay
Read more at:

 NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!

2016-07-21-new stadium
Last weekend was the grand opening of the new US Bank Stadium, home of the Minnesota Vikings. We had tickets for a tour and took the LRT in the rain. When we got there the weather service was advising people to take shelter so they just opened the doors for everyone so no tour… but the space was mighty impressive and awe-inspiring. I loved all the glass letting in natural light and the surrounding city… can only imagine what a different light experience it will be when there aren't heavy, dark thunderstorms in the air!
We are in the season of wonderful fresh blueberries and this week I have to share this fresh green salad. The original recipe called for baby arugula, I used baby field greens… the original recipe called for honey crisp almonds… I used glazed pecans I had on hand… was still delicious.
BABY GREENS with blueberries and honey-lemon dressing
Blueberry salad1
For the dressing…
  • 1 1/2 tablespoons lemon juice (about 1/2 lemon)
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon sea salt
  • 2 tablespoons honey
  • 1/4 cup extra virgin olive oil
  • freshly ground black pepper

For the sweet almonds…

  • 1/2 cup sliced almonds
  • 1 tablespoon honey
  • 1 teaspoon butter
  • 1/2 teaspoon extra virgin olive oil
  • 1/8 teaspoon sea salt

For the salad…

  • 5 ounces arugula, or baby field greens
  • 1 1/2 cups fresh blueberries
  • 2-3 ounces goat cheese
  • 1/2 cup sweet almonds or glazed pecans

For the almonds, preheat oven to 350 degrees F. Place honey, butter and olive oil in a medium size oven-safe pan like a 9-inch cake pan. Heat on burner over low heat, just until butter is melted and stir to combine. Add almonds and salt, stir until coated and spread to an even layer in pan. Bake for 8 minutes or until light golden brown, stirring after the first 5 minutes. Remove from oven and spread onto a sheet of parchment. Cool completely. and store in an airtight container.

For the dressing, combine lemon juice, garlic and salt in a small bowl and let sit for about 5 minutes to soften and mellow the garlic. Add honey and stir well. Add olive oil in a slow drizzle, stirring continuously with a small whisk. Take a small taste… if too tart add more honey and olive oil, if too bland add more lemon juice. Add freshly ground pepper to taste.

For the salad, place greens in a salad bowl, add about 2 tablespoons of dressing and toss to coat the leaves. Scatter the blueberries, goat cheese and almonds over the top. Serve immediately, passing the extra dressing at the table.

Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks


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I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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