June 8, 2013

Summer Salad

This year, my paternal grandparents celebrated their 81st birthdays (they are two weeks apart!) To celebrate, my sister and I had our family over to celebrate over a Sunday lunch. Hosting a summer lunch, I knew salad had to be on the menu.

Earlier that week, I had done some of my grocery shopping at Whole Foods. While in the produce section I come upon a vinaigrette salad dressing table. I am a sucker for samples! The one that caught my eye was the Blackberry Vinaigrette. Anddd 20 seconds later it was in my basket.

With their birthday lunch approaching quickly, I kept thinking about the vinaigrette and knew the best paring would be fruit. This is how my Summer Salad was created!

  • A blend of Spring Mix and Spinach leaves
  • 1 - 16oz. carton strawberries, quartered
  • 1 - 16oz carton blueberries
  • ½ - ¾ of a fresh pineapple chunks
  • 2 small cans of mandarin orange slices
  • Coconut flakes
  • Blue cheese
  • Almond slivers
  • Aunt Dottie's Blackberry Vinaigrette

  1. Rinse your fresh berries then chop your pineapple and strawberries.
  2. Once all of the fruits have been prepared, place atop a bed of Spring Mix and Spinach blend.
  3. Top with desired amount of coconut flakes, blue cheese, almonds, and of course, the Blackberry Vinaigrette! Enjoy :)

*For serving a group, I placed the coconut flakes, blue cheese, and almonds in separate bowls so they could decide which amounts of the toppings they preferred.

*My favorite ingredient was the coconut flakes- it really added to the summer feel of the salad!

*To make a meal, add a source of lean protein such as chicken or tofu.

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