I must say, this blog has given me the chance to do things I never in my life could have imagined. I mean, how many of you have walked through acres of furrowed rows of big-headed, leafy green orbs to watch as they’re cut from their stalk and stems by the swiftest of hands that instinctively know just the right angle and pressure to keep the lettuces at their tender, leafiest best? Or stayed at amazing resorts, sampling amazing food with amazing foodie friends? Or almost been trampled on the 18th hole of Pebble Beach by a deer (as docmuented here and here.)
Well, I can strike them all off of my bucket list, check this and roger that.
I can’t believe I ate green iceberg lettuce, straight from the field. From the Dole field. From a field that is the birthplace to millions of salads all across the United States. And there I was in the middle of it, wishing I had a little of my favorite dressing to slurp alongside it.
Iceberg screams summer to me thanks to it’s watery, juicy crunch. Which led me to finally posting my favorite Classic Blue Cheese Wedge Salad. My other natural option was a BLT Sandwich, which this actually sort of is, minus the bread. Let’s call it low-carb, shall we?
My salad inspiration stemmed from my trip a few weeks ago to Monterey, CA when a group of food bloggers were invited to the Dole Taste of Spain Salad Summit. It was an opportunity to meet and tour local growers, see the inside operations of one of the Dole Salad factories, eat fantastic food, drink local wine (in a vineyard), savor the coastal temps in relaxing accommodations (please take me back), and learn all sorts of foodie insider information from the editors of Eating Well (did you know that America’s favorite vegetable is asparagus and that 78% of U.S. adults say they are now buying organic?)