Spring is gone, summer is here, and we have been loving salads along with the warmer weather! No longer are salads the anemic, tasteless plate of iceberg lettuce with tasteless tomatoes for color; even food restaurants often have great selections, and a quick peak at menus from fine dining establishments are great inspiration for homemade blends of greens, fruits, vegetables, cheeses, and nuts and seeds that are as tasty as they are healthy. A few slices of leftover steak or chicken could round any of these out into a perfect summer lunch.
Beet and Goat Cheese
Cooked/canned beets, diced
Mixed greens preferably with herbs such as dill and parsley
Apple cider/balsamic vinaigrette*
Toasted walnuts or pecans
Start of Summer Salad
We enjoyed our first Greenling delivery a couple weeks ago, and are in love with the fresh, organic produce! A trip to the farmers market or grocery store could have yielded similar items. The key to this salad was to chop everything rather fine, and then toss the dressing in well so every bite was well-coated with panko and lemon juice.
Radishes, tiny slices
Green onions, diced
Fresh spring greens
2-3 tbsp panko (we like the flavored kind…or the crumbs at the bottom of the triscuits box work too!)
1 tbsp lemon juice
1 tbsp olive oil
Salt and white pepper to taste
Parmesan cheese to taste
Easy Strawberry Spinach Salad
Strawberries have been on sale for $0.99/lb here! Try fresh, sliced strawberries on
Nuts (I like walnuts, pecans, slivered almonds…candied pecans are the best!)
Gorgonzola (or other blue cheese)
Serve with your favorite vinaigrette.
For older berries that have lots of flavor but not the best looks, try pureeing them in a blender with equal parts extra virgin olive oil, a dash of sea salt, and apple cider vinegar for strawberry dressing.
As other fruits come in season, serve raspberries, peaches, or pears on spinach with a bit of blue cheese and apple cider/balsamic vinaigrette.
*apple cider/balsamic vinaigrette recipe
2 tbsps apple cider vinegar
2 tbsps balsamic vinegar
3 tbsps extra virgin olive oil
1/4 tsp sea salt (taste and add more if desired)