Sunday, July 20, 2014

Summer Salad

It's the third week of July and the farmers' markets and farm stands are rapidly filling with all sorts of fruits and vegetables. It's so easy to walk through them and get lots of ideas of wonderful things to cook. This summer salad is full of colorful, healthy, delicious fruits and vegetables, and it's flexible too. I'll suggest ingredients, but really, feel free to use whatever is available in your area and that seems yummy to you. You really can't go wrong here.

Summer Salad
Choose ingredients from vegetables and fruits; toss them lightly together; make dressing and use the minimum amount to dress the salad just before serving.

dark leafy greens such as spinach, arugula, watercress, red or green leaf lettuce, torn
herbs such as basil, oregano, mint, thyme
red, green, or napa cabbage, shredded
celery, sliced thinly
carrots, shredded
red onion, shallot, or scallions, sliced thinly
bell pepper, sliced thinly
mushrooms, sliced
cucumber, seeded and sliced thinly
beets, peeled and shredded
any other vegetable that you find irresistible

blueberries, raspberries, strawberries, blackberries, or other berries
mangoes, peeled and diced
apples, diced
pineapple, peeled and cut tidbit-sized
any other fruits that you enjoy

unsweetened coconut flakes
sunflower seeds or pistachio
walnuts or pecans

1 tablespoon rice wine vinegar
1/4 cup olive oil
1/3 cup pomegranate juice
juice from 1/2 lime
1 tablespoon honey or agave syrup
1 tablespoon Dijon mustard
1/2 teaspoon ground white pepper
1/4 teaspoon salt

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