I eat salad constantly in the summer. It’s light, it’s cool, and it goes with nearly any topping for tons of variety. This summer salad features sweet fruits and lots of color. What could be more summery?
This recipe is vegetarian, vegan and gluten-free. Takes about 45 minutes to prepare. Serves 5-6 as a side dish.
Green Salad with Fruit and Apple Cider Vinaigrette
1 head lettuces, rinsed, and equivalent in spinach and arugula
1/2 cup corn, fresh or frozen
1/2 cup blueberries
1 cup strawberries, sliced
1/2 cup grapes, cut in half
1/2 cup grape tomatoes, halved
2 kiwis, peeled and sliced
1/4 cup slivered almonds or nut of choice (*candied nuts such as pecans or walnuts taste great with this salad!)
1 cup olive oil
1/4 cup apple cider (if you don’t have apple cider, use 1/4 cup apple cider vinegar and a tablespoon of balsamic vinegar)
1/8 cup apple cider vinegar
1 tsp. brown sugar
Salt and pepper to taste
Combine the lettuces in a bowl and and toss together well. Add the nuts and toss again.
Mix the prepared fruit, corn and tomatoes in a separate bowl.
Reduce the apple cider in half over medium heat. In a separate bowl combine all the ingredients to the dressing. Whisk until well blended. Pour the dressing over the salad and toss well to distribute the dressing.
Eva works at MOM’s Central Office.