Summer-y Salad!

I just love summer!

I much prefer cooking dinner in the summer, than in the winter months.  

Probably because I much prefer fresh, raw veggies/fruits & grilled anything, with salads,  to casseroles, stews/soups, steamed veggies....you know..those "heartier" meals.  I really do enjoying cooking in the summer.....

I want to share a salad I "invented".  It is one that I made for a deck dinner on Saturday evening.  Most of the day I had the windows open with a nice, summer breeze blowing the curtains.  However, by 2 pm I had to turn the AC back on.....it was starting to get really hot again.  I had made some potato salad with fresh herbs (chives that we grow, and basil that I bought) and I had already planned on giving the girls grilled hot dogs (ugh....a treat for them...I rarely buy them).  I wanted something light to go with the potato dish, & I wanted to use up an extra grilled chicken breast I had saved in the fridge.... so I "tweaked" a spinach salad recipe and came up with this one.  It was FANTASTIC! (my girls do not like these kinds of salads, so they ate leftover mixed veggies and sweet potatoes!)  We all had the rest of a yummy watermelon with cappuccino brownies for dessert later in the evening while watching an old classic movie.  Recipe for the brownies will be posted later in the week so check back!

(You have my permission to copy the recipe.)

Faith's Fruity Salad

1 bag of fresh baby spinach

1 grilled chicken breast, cut into strips

1 small can of mandarin oranges

1/4 c. fresh blueberries

1/4 c. chopped scallions

1/4 c. chopped walnuts

About 30 minutes before serving dinner, place fresh spinach in large serving bowl.

Add the oranges, blueberries, scallions, and walnuts; toss gently.

Place strips of chicken across top of salad.

Drizzle with the following dressing (Chill the bottle before mixing the ingredients. I place in freezer for 10 min).

1/2 c. sugar

1/2 c. red wine vinegar

1/2 c olive oil

1 garlic clove, minced

dash of pepper

Place all these ingredients in a glass salad cruet (chilled) and shake vigorously

Drizzle over top of salad.

NOTE:  refrigerate left-over dressing. When you want to re-use it, simply take it out for 30 min before using and let it stand at room temp. Shake well. This really works for oil-based dressings. ALWAYS refrigerate dressings when not in use.

TIPS:

• You can also substitute fresh, sliced strawberries for the mandarin oranges, and pecans for the walnuts.  I make another salad similar to this one, minus the chicken, with chopped tomatoes and pine nuts. All of those flavors go well together!  I guess you could try fresh raspberries, too, in place of blueberries or in place of the oranges.  Be creative!! 
• Serve just the salad with a loaf of grilled Italian or French bread.
• Serve salad minus the chicken with grilled pork chops.  Serve ice-cold applesauce with the chops or place a dollop of mango salsa on top of the grilled meat.

Do you like salads?  Which salad is a favorite?