Nectarine and Tomato Salad
2-3 nectarines sliced into wedges (select ones that are just a little bit firm, not too soft)
2-3 tomatoes sliced into wedges
4-5 fresh mint leaves chopped (I like to slice them with a scissors)
¼ cup good EVOO (Extra Virgin Olive Oil)
1/8 cup good balsamic vinegar (I like 41 Olive’s lemon-infused balsamic)
¼ cup pine nuts or chopped walnuts
Salt and Pepper
Arrange the nectarine and tomato slices in a circle on a round platter overlapping them slightly.
Drizzle with oil and vinegar followed by the nuts and mint.
Sprinkle with salt and pepper and serve immediately.
Note: you can also serve this salad on individual plates if you prefer.
With summer around the corner, I look forward to colorful and delicious salads full of fresh berries. This is one of my favorites. It is not only full of flavor, but also nutritious and pretty too.
Spinach Salad with Blueberries, Strawberries, Almonds and Feta
8 ounces fresh spinach
6 ounces fresh blueberries
3 ounces fresh raspberries
16 ounces fresh strawberries
1/4 -1/2 cup sliced almonds
1 – 2 ounces crumbled feta cheese
your favorite raspberry, mango or champagne vinaigrette (or try my vinaigrette recipe* below)
Wash all fresh produce and slice the strawberries. Dump all ingredients in a bowl. Add dressing to your liking and toss lightly. Yum Yum!
Favorite Raspberry Vinaigrette*
This is my go to salad. It compliments any meal and is so light and simple.
Favorite Vinaigrette Dressing
½ cup cider vinegar (or your favorite vinegar, I like lemon or grapefruit-infused vinegars)
1T. Dijon mustard
1 tsp. minced shallot
½ tsp. honey
6 T EVOO
salt and freshly ground pepper to taste
Combine all ingredients but salt and pepper in a small jar with a tight fitting lid. Shake well. Season with salt and pepper.
Mixed greens (any mix of red and green romaine, red and green oak leaf, kale, frisee, and spinach)
Thinly sliced red onion (just a few)
Shredded carrots (handful)
Sliced tomatoes (homegrown are the most flavorful)
Fresh ground pepper to taste
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Homemade Italian Dressing
2 T. red wine vinegar
½ tsp. salt
¼ tsp. fresh ground pepper
1/4 cup good olive oil
2 small cloves of garlic
3 T. 0% (fat free) Greek yogurt
freshly grated parmesan cheese
Put all ingredients in a small jar with a screw top and shake vigorously.
It’s that easy!
Note: I like to toss the dressing into a light salad of romaine lettuce, thinly sliced red onion rings, tomato wedges and grated mozzarella cheese. It reminds me of a delicious salad that we used to enjoy when the girls were young at a family restaurant called Peppino’s. The restaurant relocated years ago but I still remember the wonderful salad dressing.
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I adapted this recipe from one I found in Celebrate Cookbook by Sheila Lukins. I love her deviled eggs and make them every year at Easter. This modified recipe allows you to enjoy this vegetarian delight for lunch or as a snack. Continue reading