Mixed greens are tossed with raspberries, peach slices, and avocado and then drizzled with a homemade raspberry vinaigrette to transform a simple green salad into a summer staple. You will love all of the freshness and flavor this salad has to offer.
I am a sucker for salads. Truly….you can find me throwing a mix of ingredients together for a lunchtime salad almost any day of the week. Somedays I top my salads with leftovers from the night before and other days I just toss on a mix of whole grains and lean proteins that I find in my cupboards and refrigerator. The sky is the limit when it comes to making a successful salad.
On occasion, I get fancy with my salads and put together a pretty salad like the one we are making today. The ingredients are light, refreshing, and can mostly be found at your local farmers’ market. I know that ripe raspberries and salad greens are a highlight right now at the Cache Valley Gardeners’ Market and later this summer, peaches will be found everywhere.
Prepare your ingredients- wash your raspberries, slice your peach, and dice your avocado and red onion. I substituted red onion for sliced almonds because that is what I had on hand. The beauty of salad making is that you can swap ingredients and use what you already have in your kitchen. Feel free to make this recipe your own!
The next step is to make your dressing. Just toss the dressing ingredients into a blender or food processor and blend until smooth. Isn’t the color of this dressing amazing! Making your own simple vinaigrette is healthier and more cost efficient than buying a store-bought dressing.
Now, just put the ingredients on top of mixed salad greens. I used a mix of spinach and kale that I found at the farmers’ market.
The final step is to dress the salad. Pour 1/2-3/4 of the dressing onto the salad and stir the salad to evenly coat. I like to save a little dressing so that I can pour extra on when I am ready to eat it. Click on the recipe below for a printable version.
When cooking for one or two, salads can be an excellent addition to any menu plan. They are a great way to use up extra produce and spice up leftovers in a new and exciting way. I made this salad to eat with leftover grilled chicken and rolls. It made for a balanced, quick weeknight meal and was a delicious new way to finish up our leftovers. It might be a good idea to make 1/2 of this recipe if you are cooking for a small family. Be sure to keep the dressing separate if you will have leftovers and pour it on when you are just about to eat it to keep the salad as fresh as possible.
This is just one example of an endless list of salads. Try making your own salad using our Create a Salad Formula found below. Click on the image for a printable version.