I love a good cold salad in the summertime. Given the popularity of potato and macaroni salads this time of year, I can tell that I am not alone. In fact, I would go so far as to say that I am in good company. But, as with most good things, the cold salad had a drawback: there was no way to eat it for dessert and feel like you really desserted. Well, that’s all changed.
What you need:
Berries of your choice. I am particularly partial to raspberries, so I throw more of them in than anything else. Generally, I go for the classic combination of blueberry, raspberry, and strawberry. I would not suggest adding in grapes or substituting any of the berries for grapes. I mean, you can do it, no one will explode or anything (maybe if they have a wicked grape allergy, but even then, explosions seem unlikely), but I maintain that it will be nowhere near as tasty as a just-the-berries version of the salad.
Honey dressing. Some people like to mix ½ cup sour cream (for those who don’t care for the dairy, tofutti makes a surprisingly good sour cream) with some honey and a dash of acid (lemon or orange juice), but I prefer to just go with water instead. I appreciate a good sour cream in a cake or donut, but I am reticent to accept it in this arena. Just whisk together ½ cup water, a tablespoon of honey and a tablespoon of orange juice or lemon juice and drizzle it across the berries. You can also add a bit of mint if you like.
Now, I am advocating for the honey dressing, but I acknowledge that a true salad aficionado could replace the honey dressing with whipped cream and be pretty happy with the substitution, or very happy, as the case may be. For those who lead a dairy-free life, soy whip is pretty tasty, too.
Alternatively, you can say “well screw this” and dump the berries all over a gigantic bowl of ice cream. Actually, that sounds just about perfect right now.