I found this Bel Gioioso ‘unwrap and roll’ mozzarella already cut for a roulade at Wegmans. It’s so easy to roll out, layer with something and then roll back up, so I bought some cured salmon and made a quick roulade that I cut into slices. It’s great as an appetizer on crackers or the ways I had it last week with salad for lunch.

The first day I used a champagne vinaigrette that I had on hand and sprinkled the salad with blueberries and sunflower seeds. I had extra blueberries so the next day I had essentially the same salad, but that time I made a blueberry vinaigrette that was delicious on its own, and really nice with both the salmon and the cheese.

Even though the oil to vinegar ratio is 2:1 the bulk from the blueberries keeps it lighter but it doesn’t taste like a ‘light’ version of anything. A friend introduced me to this beautiful, local raw honey which brightens up the blueberry-ness. And you gotta have the salty sunflower seeds.

I also ReduceReuseRecycle on the 2 – 3 oz soufflĂ© cups that restaurants use to pack up condiments to go. It’s a convenient way to eyeball how much dressing you’re putting on your salad.

Blueberry Vinaigrette

Yield: about 1 1/2 cups

Prep Time: 5 minutes

Total Time: 5 minutes

Good on its own or topped with fish, chicken or steak.


1/2 cup blueberries
1/4 cup rice wine vinegar
1 tsp honey
1/2 cup olive oil
good pinch of sea salt


- add blueberries, vinegar, salt and honey to a blender
- run on medium high for 30-40 seconds until mostly pureed
- turn up speed slightly and slowly stream in olive oil so the dressing emulsifies