Summer Salad

summer salad recipe
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 (see note)
 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

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

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 (see note)
 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

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

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