The fourth week of July is National Salad Week and some new favorites for summer tea times are salads with greens, fruits and nuts. Try one of these to begin your next gathering or use several with some scones and iced tea for your complete summer menu. Enjoy!
SPINACH-STRAWBERRY SALAD: Toast 1/4c whole pecans in a dry skillet with 1Tbs sugar and set aside to cool. Combine 2Tbs sugar, 1/4 cup vegetable oil, and 1/4 cup red wine vinegar and blend well then combine with 1-1oz bag of fresh torn spinach. Add 1 pint sliced strawberries and the sugared pecans.
APPLE-CRANBERRY GREENS: Toss together a package of mixed salad greens, 2 thin sliced apples, 1c toasted walnuts, 1c dried cranberries and 1/2c sliced green onions. Serve with raspberry vinaigrette.
ALMOND-ORANGE GREEN SALAD: Toast 1/4c almond slices in a dry skillet with 1Tbs sugar and set aside to cool. Combine 2Tbs sugar, 1/4 cup vegetable oil, and 1/4 cup Cinnamon Vinegar and blend well then combine with 1 head of romaine lettuce, 1c chopped celery, 1 chopped green onion and 1 can drained mandarin oranges. Add toasted almonds and serve.
HERB-CITRUS MIXED GREENS: Combine 4c mixed salad greens, 1/4c combination of chopped fresh herbs such as mint and basil, segments of 1 grapefruit and 1 orange, 2 thin sliced radishes and 1/4c pistachios. Add vinaigrette of 1/4c grapefruit/orange juice reserved from segments, 1/4c rice wine vinegar, 1Tbs chopped chives, 2Tbs chopped candied ginger and 1 1/4c canola oil which has been emulsified. Serve immediately!
APPLE-STRAWBERRY SUNSHINE SALAD: Combine 4 chopped apples and 8 sliced strawberries and add poppy seed dressing then refrigerate. Mix equal amounts of chopped romaine and spinach, add fruit mixture and sprinkle with almond slivers and feta cheese.
“But the fruit of the Spirit is love, joy, peace, patience,
kindness, goodness, faithfulness, gentleness and self-control.
Against such things there is no law.”