Despite what this blog may illustrate, we do eat veggies– I promise! And with Summer well on its way, light salads are the perfect accompaniment to the warm weather.
My approach to salads are similar to how I make pastas—-rummage through the fridge to see what you can throw in. From veggies to fruit to cheese–anything goes. And although there are a ton of great dressings available in any grocery store, I prefer to make a quick vinaigrette to highlight the produce.
This Easy Summer Salad was made to accompany some leftover pizza we had. Hey–I never said we were 100% healthy The recipe is really just a starting point for you to tweak to your liking. Had we had some on hand, I would have loved to add some avocado and fresh mango slices. They would have been a great compliment to the crisp apples and slightly bitter grapefruit. But at the end of the day, almost anything can go in a salad.
Moral of the Story: EAT YOUR VEGGIES!
Easy Summer Salad
3 Cups Mixed Greens (such as baby lettuces, spinach, arugula, frisée, raddichio, etc.)
1/3 Cup Chopped Fuji Apples
1/3 Cup Pink Grapefruit, segmented
1/3 Cup Grape Tomatoes, halved
1/4 Cup Crumbled Feta Cheese
1 Tablespoon White Wine Vinegar
3 Tablespoons Quality Extra Virgin Olive Oil
1 Teaspoon Dijon Mustard
Pinch of Garlic Powder
Salt and Pepper to Taste
In a small bowl, combine Vinaigrette and whisk together until slightly emulsified. Set aside.
Combine all ingredients for salad, except for Feta Cheese, lightly toss with vinaigrette. Use barely enough to lightly coat the greens. Sprinkle in Feta and toss lightly. Serve and Enjoy!