I love to eat salads in the summer. It’s cool, refreshing, and easy to throw together. I can take them to work, I can prepare them in advance, and I can vary what I put in them. Here’s what I put in one of my favorites.
Summer Strawberry Salad
- Mixed greens (romaine, kale, spinach, arugula)
- Walnuts
- Sliced strawberries
- Sliced red onions
- Feta cheese crumbles
- Sliced hard-boiled egg
- Sliced cucumbers
- Cherry Tomatoes
Then you have to decide on the salad dressing. I switch between a balsamic vinaigrette and a basil vinaigrette. To try the basil vinaigrette, in a food processor, combine a cup of extra virgin olive oil, two cups of basil leaves, 2 minced shallots, and a half teaspoon of minced garlic, then blend until liquefied. Add a cup of red wine vinegar and pulse a few times until mixed. Pour over your salad (store the rest in a cruet for later!) and enjoy!
