Tuesday, July 19, 2011

Summer Salad with Honey-Orange Vinaigrette

Oh, sweet summer! How I love you so.

This fresh salad with berries, tender butter lettuce, and toasted sunflower seeds reminded me of the season as soon as I took my first bite. It's super simple, but super yum.

I added some organic chicken that was lightly seared, but you could choose to add fish for another lighter protein option or opt out of meat completely.

Lovely. A delicious salad that's easy to make and gives you options. Just, lovely.

Summer Salad
serves 3-4

1-2 heads of butter lettuce, washed and chopped
3/4 cup radicchio, washed and chopped
1 medium red bell pepper, seeded and thinly sliced
1/4 cup carrots, thinly sliced or shredded
2 cups strawberries, trimmed and sliced
1 medium Fuji apple, cored and thinly sliced (I cut the slices in half, too)
1/4 cup toasted sunflower seeds, shelled

1. In a large bowl, combine all the ingredients and toss well to distribute everything evenly. Dress with honey-orange vinaigrette (recipe as follows). 

Honey-Orange Vinaigrette
makes about 1/2 cup

1/3 cup extra virgin olive oil
1/4 cup orange vinegar (or any fruity vinegar)
2 tbsp honey
1/2 tsp salt
1/4 tsp pepper

1. Whisk all the ingredients together in a bowl until well combined. Use some or all on the salad. This dressing can be stored in an air-tight container for about a week in the refrigerator. 

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