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When we moved to Texas we had berry patches all over the place where we could go pick. But, the one problem was the heat. I remember being able to talk at least one of the kids at a time to go picking for at least 2 hours. After that, they were done and never returned to the berry patch. So now that their berry picking days are behind them, I have to talk a friend into picking with me.
https://sieterevueltas.net/38ogdmm8 I picked 11 lbs. of blackberries the day we went to this local field and now I’m ready to go pick some blueberries.
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Bake the proscuitto at 350 for about 10-15 minutes and crumble.
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Blackberry Spinach Salad
Ingredients
- 4 c. baby spinach rinsed and dried
- 1 pint fresh blackberries
- 4 oz. feta cheese crumbled
- 1/2 pint cherry tomatoes halved (I used the yellow ones)
- 2 oz. prosciutto cut very thin
- 4 green onions sliced thin
- 1/2 c. walnuts chopped and toasted
- edible flowers optional
- Dressing:
- 1 Tbsp. balsamic vinegar
- 5 tsp. olive oil
- 1/2 tsp. coarse ground mustard
Instructions
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Put the prosciutto on cookie sheet and bake at 350° for 12-15 minutes or crispy, cool, crumble and set aside.
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For dressing, whisk together the olive oil, balsamic and mustard. In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onions and walnuts. Drizzle with dressing and garnish with edible flowers.
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1 Comment
Melinda Winner
June 28, 2010 at 4:21 amhttps://sieterevueltas.net/ipodykf This sounds so good ! I am going to give it a try later this week. The pictures look AMAZING GOOD ! I just love your recipes .