My friend Wendy is the queen of salads and often on a summer evening would add fruit to her green salads. I played with this and found that almost any combination of salad greens works as do a variety of fruits. This always draws oohs and ahhs from any group I serve and is so perfect for summer grill evenings. A poppy seed dressing works as well as the Buttermilk Ranch on our blog.
INGREDIENTS
4 cups mixed greens
2 cups baby spinach
1/2 cup red raspberries
1/2 cup blueberries
6 strawberries sliced
1 apple – cut into julienne slices
1 red pepper cored and cut into rings
1/2 small sweet onion sliced thinly
Edible garden flowers
DIRECTIONS
Arrange the mixed greens and spinach in a large shallow bowl
Distribute the fruit across the greens evenly
Arrange the red pepper slices across the top
Finish with the apple sticks
Using pansies or begonias or any other edible flower, place decoratively across the top
Tips:
The fruit and vegetables here are just suggestions. I love using gently blanched asparagus, fresh peas,
avocado cubes, fresh peaches, melon chunks and even freshly cut corn off the cob.
Swiss Woods Bed & Breakfast Inn
http://www.swisswoods.com
Debbie Mosimann
Proud to be the Lancaster County Broad