Elaine Marriott: Fresh summer green salad (recipe)

During this “heat wave” we have to come up with meals that are light and refreshing verses heavy and hot! We have been into salad “bowls” lately.

We usually start with pasta-type bowls, add greens, then anything else that is fresh, like veggies and fruit. That would usually include, carrot, cucumber, berries or grapes, tomato, walnuts or pecans, and maybe some dried fruit.

It will create a delicious bowl of crunchy, fresh, cold, whole food to enjoy on a warm summer night. Protein is an excellent addition, like barbecue chicken, fish, steak, pork chop, hard-boiled eggs, cheese, actually whatever you can dream up, or find in the fridge.

Feel free to be creative and improvise, be the inventor of a new dish! Last night we had company, our friends from out of state came to spend the day and have an early dinner. We put together this salad for four with some barbecued chicken on the side.

It was amazing! Today I will share this yummy recipe with you. Please give it a try, but don’t get hung up on what ingredients you have on hand or don’t have, learn the amazing art of improv or substitutions, honestly it unveils so much creativity and uses that last green onion or carrot, and the last bit of a leftover or two.

Release the “Chef” in you! Happy cooking!

Ingredients

Organic field greens, or spring mix – about ½ the salad bowl

(a little bulky, I like to rough cut for smaller bites)

Grape tomatoes sliced in ½ - about 1 cup

1 carrot grated fresh

1 apple or ripe/firm pear, cored and sliced thinly

1 cucumber peeled and sliced fairly thin

Handful or so of walnuts or pecans

Handful or so of dried cranberries (or dried cherries or golden raisins)

Handful or so of feta cheese (or blue or gorgonzola)

Toss right before dinner

I put peach balsamic vinegar and olive oil on the table to dress yourself. Any kind of balsamic vinegar with olive oil will be great or make your own vinaigrette.

Basic balsamic vinaigrette

½ cup olive oil

½ cup of balsamic vinegar

1 teaspoon minced garlic

Pinch of salt and pepper

1-2 teaspoon maple syrup or sweet-ner of your choice (to taste)

I blend this well in a small blender and store in a small mason jar.