Roast Beef Salad with Blackberries and Gorgonzola
I planned to cut my watermelon with star cookie cutters, but could not find one, so I used my West Virginia cutter instead:
I thought it was quite appropriate!
I cooked the roast beef in the slow cooker last night, inspired by a recipe in Food Network Magazine.
Roast Beef with Blackberries and Gorgonzola
1/2 Beef Roast
4 sliced Cremini Mushrooms
1 6oz. bottle White Zinfandel
1 cup water
3/4 tsp. Beef Boullion, low sodium
2 sprigs fresh Thyme
1/2 cup Blackberries
Cook in crockpot 2 hours on high, then 1 hour on low.
Slice with electric knife.
I added grated Gorgonzola Cheese, 1/4 cup cooked millet, sweet pepper, grape tomatoes to each salad.
Fresh blackberries and steamed asparagus completed the salad. I made our signature Honey Balsamic Dressing to top this awesome salad.
The Honey Gorgonzola Fig Muffins were a tasty side. Finished with Blackberry Fool. (I froze these after layering the Blackberry-Yogurt blend with a failed Chocolate Cupcake I crumbed prior to freezing.)
Such a wonderful meal and day!