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.
Summer Fruited Salad
By Debrah Mosimann of Swiss WoodsClick on the images below to view large photos
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 slice melon (I used honeydew)
- 1 red pepper, cored and cut into rings
- 1/2 small sweet onion, sliced thinly
- edible garden flowers
Instructions:
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.