Summer salad

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There’s just something about spring, summer and salads. Though summer may not be the best time to cook it is the best time to eat fresh, cool and crisp food. The usual list includes fruit, nuts, lots of different veggies, sometimes shrimp or scallops, avocado, cranberries and maybe leftovers from dinner the night before. Toss it all into crisp salad greens and you’ve got what I call a salad sensation. I can’t stop thinking about what my next salad will be. The possibilities are endless...

Serves 4
Add 1/2 cup salad greens for each additional person

Ingredients:

  • 2 cups mixed, prewashed salad greens, use your favorite or a combination such as red romaine, curly leaf, bibb, butter, arugula...
  • 1/4 cup of any of your favorite vegetables or a combination of sliced, diced or shedded carrots, bell peppers, celery, avocado, green or yellow summer squash, and or tomatoes
  • 1 tablespoon fresh herbs, minced such as dill, cilantro or basil
  • Top with your favorite:
    Cheese, cheddar, gouda, parmesan...
    Grilled or smoked turkey, salmon, beef or chicken
    chicken or tuna salad
    or
    Fresh or dried fruit- strawberries, cranberries, blueberries, apples, or pears

    Cooking Wiser
    Splash on your favorite dressing or vinaigrette.
    Or for a light and fresh salad dressing use a white wine vinegar and extra virgin olive oil. Try a Balsamic vinegar for the friut topped salads. Season lightly with salt and pepper.
    You can also toss in a few additional minced fresh herbs