Early spring salad beats ‘no-tomato’ blues

But tomatoes? They’re nowhere in sight.

This early spring salad gets its juiciness from two tomato alternatives: Citrus and blueberries. Use a fresh orange or grapefruit (or half of each.) Squeeze a little juice before chopping to use in the simple but creamy dressing.

Citrus–blueberry salad with creamy dressing

Makes 4 servings

Ingredients:

2 cups fresh spinach, shredded

2 cups romaine lettuce or similar crunchy lettuce, shredded

1 orange or grapefruit, peeled, seeded, sectioned and chopped

½ cup blueberries

¼ cup blue cheese crumbles

¼ cup walnuts, chopped

¼ cup raisins or dried cranberries

For dressing:

2 tablespoons orange or grapefruit juice

2 tablespoons mayonnaise

½ teaspoon sugar

Salt and pepper to taste

Instructions:

In a large bowl, layer shredded lettuce and spinach, topped with chopped citrus, blueberries, blue cheese crumbles, chopped walnuts and raisins or dried cranberries.

Prepare dressing. Mix together juice and mayonnaise. Stir in sugar and seasoning to taste.

Pour dressing over salad ingredients. Gently toss.

Serve immediately.