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Summer Salad

Yield8 Servings

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

summer salad recipe

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

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.

Serves 4

Nutrition Facts

Servings 8