WAY too hot to cook! We have lots of salads during these intensely hot evenings.
Last night was curry chicken salad, and white peaches with berries in Amaretto.
This spinach, nectarine, blueberry salad with blueberry-pomegranate dressing was great with our grilled fish. Brad made a foil packet, then brushed the tilapia with olive oil, garlic, pepper and sprinkled it with white wine. Grill for 5 minutes per side (just flip the whole foil packet).
Curry chicken salad: combine cubed cooked chicken, celery, red onion, grapes, water chestnuts and cashews. The dressing is 1/4 c. mayo, 1/4 c. light sour cream, a generous splash of Worchestershire and curry powder to taste.
