Summer Salad

Name: Summer Salad
Yield: 8
Cuisine: American
Ingredients: 1 cup pecans, toasted, cooled and chopped coarsely (see note); 1 pound organic mixed greens; 1 pint organic strawberries, sliced; 1 cup fresh organic blueberries (optional); 1 peeled, sliced kiwi; 1 large can mandarin oranges, drained; 4 ounces gorgonzola (or blue) cheese, crumbled; 1 cup thinly sliced red onions; Raspberry vinaigrette of your choice; Note; For a vegan option, omit the cheese or use a vegan cheese.

AuthorVeggie Fest Team

CategoryKids in the Kitchen, Salads and DressingsCuisineAmericanDiets#gluten-free, #vegan-option, #vegetarianYield8 Servings

When you think of a light and refreshing salad for summer, teaming fresh berries and greens is a perfect combination.

Ingredients

1 cup pecans, toasted, cooled and chopped coarsely (see note)

1 pound organic mixed greens

1 pint organic strawberries, sliced

1 cup fresh organic blueberries (optional)

1 peeled, sliced kiwi

1 large can mandarin oranges, drained

4 ounces gorgonzola (or blue) cheese, crumbled

1 cup thinly sliced red onions

Raspberry vinaigrette of your choice

Note

For a vegan option, omit the cheese or use a vegan cheese.

Instructions

Rinse and dry greens, and place in a large salad bowl. Add strawberries, blueberries, oranges, cheese, onions, and cooled pecans. Toss gently.

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