Summer Salad

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Summer Salad

summer salad recipe

Category, CuisineDiets, ,

Teaming fresh berries and greens is a perfect combination for a light and refreshing salad for summer.

Ingredients

 1 cup pecans, toasted, cooled and chopped coarsely
 1 pound organic mixed greens
 1 pint organic strawberries, sliced
 1 cup fresh organic blueberries
 1 peeled, sliced kiwi
 1 large can mandarin oranges, drained (or 2-3 fresh mandarins, segmented)
 4 ounces gorgonzola (or blue) cheese, crumbled
 1 cup thinly sliced red onions
 Raspberry vinaigrette of your choice
 4 ounces gorgonzola or blue cheese (or vegan feta)

Instructions

1

Toast the pecans in a single layer in a large skillet (no oil) on medium heat. Stir often, toasting for 7-8 minutes or until fragrant and lightly brown. Be careful not to burn. This can happen easily. Remove from the heat and cool. Chop coarsely and set aside.

2

Chill, if desired. Serve with raspberry vinaigrette dressing.

Note: To toast pecans, place them single layer on a cookie sheet or toaster oven pan. Bake in a preheated oven at 350 degrees F. for about 5 minutes or until lightly toasted, being careful not to burn.

Serves 4-6

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Ingredients

 1 cup pecans, toasted, cooled and chopped coarsely
 1 pound organic mixed greens
 1 pint organic strawberries, sliced
 1 cup fresh organic blueberries
 1 peeled, sliced kiwi
 1 large can mandarin oranges, drained (or 2-3 fresh mandarins, segmented)
 4 ounces gorgonzola (or blue) cheese, crumbled
 1 cup thinly sliced red onions
 Raspberry vinaigrette of your choice
 4 ounces gorgonzola or blue cheese (or vegan feta)

Directions

1

Toast the pecans in a single layer in a large skillet (no oil) on medium heat. Stir often, toasting for 7-8 minutes or until fragrant and lightly brown. Be careful not to burn. This can happen easily. Remove from the heat and cool. Chop coarsely and set aside.

2

Chill, if desired. Serve with raspberry vinaigrette dressing.

Note: To toast pecans, place them single layer on a cookie sheet or toaster oven pan. Bake in a preheated oven at 350 degrees F. for about 5 minutes or until lightly toasted, being careful not to burn.

Serves 4-6

Summer Salad
IngredientsDirections