Blueberry Cranberry Walnut Aged Goat Cheese Salad

Blueberry-Aged-Goat-Cheese-Walnut-Salad-2Jeanette Chen from Jeanette’s Healthy Living blog just loves this time of year when all the farms are bringing the blueberries to market and so do we! It’s hard to find someone who doesn’t enjoy these rare fruits in nature that have a brilliant blue color and fun to eat. Jeanette especially loves the combination of fruits and nuts in green salads, and the tanginess of the aged goat cheese complimented the blueberries nicely. Enjoy!

Blueberry Cranberry Walnut Aged Goat Cheese Salad

Yield: 6


6 cups romaine lettuce, cut into bite size pieces

1 1/2 cups blueberries

6 tablespoons dried cranberries

6 tablespoons walnuts, toasted

1/2 red onion, thinly sliced

6 ounces aged goat cheese, crumbled

fresh lemon juice

flax seed oil


fresh ground pepper


In a large bowl, toss together lettuce, blueberries cranberries, walnuts, onion and aged goat cheese. Just before serving, squeeze fresh lemon juice on top and drizzle on some flax seed oil. Season to taste with salt and pepper.

Jeanette’s Corn Tomato Avocado Salsa Salad

Corn-Avocado-Tomato-Salad-text-1What’s the difference between a salsa and a salad? It seems the lines are blurred these days. Jeanette Chen of Jeanette’s Healthy Living comes to the rescue with these thoughts: She used to think of salsa as the tomato salsa you find at Mexican restaurants. But lately, salsas seem to be everywhere and include corn, beans, fruit, cucumbers and just about any vegetable. This past weekend, she fired up the grill to make grilled chicken with an assortment of salads, including this Corn Tomato Avocado Salsa Salad. The original intention was to serve this on top of the grilled chicken but as Jeanette got thinking about what vegetables she would serve alongside the chicken, she decided to serve this as a salad instead.
Corn Tomato Avocado Salsa Salad
Yield: 8 as a side dish
1 tablespoon olive oil
4 cups corn (frozen works fine)
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1 red bell pepper, finely chopped
1 avocado, chopped 1 scallion, minced
1/4 cup cilantro, minced
1/2 jalapeno pepper, seeds removed, minced
juice of 2 fresh limes
a drizzle of extra virgin olive oil
1/2 teaspoon ground cumin
sea salt
fresh ground black pepper
Heat oil in pan and add corn and garlic. Sauté until corn has some brown spots. Toss all ingredients together in a large bowl and serve.