Breakfast Salad and a Trip to Camp
While most people were dusting off their barbecues for Memorial Day weekend and spending it with their families, I did something different. I went to camp. Camp Blogaway actually – a camp dedicated to food, food bloggers and everything food related with some hiking and s’mores thrown in. I went two years ago as well and am happy to report that the weekend was just as inspiring this year as it was then. Just like last time, I left with a new fire and new friends. But I also made some new discoveries.
One such discovery was Bob’s Red Mill cereals. While I’ve seen Bob’s forever in the baking isles at Ralphs and Whole Foods, I’d never seen their cereals. In all honesty I didn’t even know they made cereal, but thanks to Camp now I do. They make everything from oatmeal to muesli to granola. Even better, I got to try some since it was a breakfast option each morning at camp. They were all delicious but my favorite was definitely the granola. So, since I’m such a big granola fan, I grabbed a few bags to take home. Now, I could easily eat the granola straight or have it over yogurt, but what fun would that be? I wanted to do something different with their granola, so I thought I’d add it to a breakfast salad I started making about a year ago.
I love making salads, especially when it’s hot outside. I mean, who wants to turn on the oven when it’s 90 degrees? In the shade?! It’s on these sweltering days that I’ll make a salad. I discovered this one over at All in Good Food. The chefs on that blog described a salad that used spring greens, granola and berries, and then tossed it all together in a yogurt dressing. It sounded so strange and yet so enticing, I just had to make it. I did and it was wonderful. But Bob’s granola made it awesome! It gave the salad a nice crunch and didn’t get soggy right away like some other granolas I’ve used in the past. And since their granola passed the soggy test, that means it’ll have a home on my shelf (or in my mouth) from now on.
So, thanks Camp Blogaway. If it weren’t for you, I never would have met my new blogging buddies, Tasting Page, Christina’s Cucina or Evil Shenanigans, discovered Bob’s granola or experienced this beautiful lake buried in the San Bernardino mountains. Guess I’d better start planning for next year’s camp now.
Breakfast Salad
Ingredients:
- 1 (8 oz) container strawberry yogurt
- 1/4 cup honey
- 1 tablespoon apple cider vinegar
- 2 cups granola
- 1 cup your favorite berries
- 1 banana sliced
- 8 oz spring green mix
Directions:
- Whisk together the yogurt, honey and vinegar in a medium bowl until well combined; set aside.
- Place the rest of the ingredients in a large salad bowl.
- Pour the yogurt dressing over the salad and toss to coat. Serve immediately.
Note: This is not a sponsored post. Bob’s Red Mill did not pay me for my opinion. I really tried their granola for the first time at camp, was delighted with it and would be happy to use it (and eat it) in the future.
