Summer Bounty

This summer was all about salads for me. I experimented with a variety of fruits, nuts and cheeses to make a salad that was as much a meal as possible. I’ve also sworn off store-bought salad dressing, having the eureka-moment that dressings are actually a breeze to make – and you know exactly what’s in it. Here’s the best version from dozens of salads I made this summer. See you in the fall.

Crunchy Summer Bounty Salad

1 large head of Romaine lettuce (or any type you like) soaked in water, dried in a salad spinner and chopped (or torn if you prefer)* Use bagged salads if you must, but they are gassed with CO2 to maintain “freshness” for an unnatural period of time, which also add a strange after taste. Plus, they are 3x times more expensive.

1 ½ cups parsley roughly chopped (Chop as least as possible because they’ll serve as another salad leaf)

2 tomatoes seeded and chopped, or 1 cup halved cherry or grape tomatoes

1 small cucumber peeled, seeded and chopped

½ cup berries or grapes (strawberries and blueberries are my favorite and at the peak of flavor and affordability in July)

1 mango cubed into half inch pieces

½ cup roasted corn (I often use left over corn that I roasted the night before and slice off the cob. Trader Joe’s has a great bagged roasted corn in the freezer section.)

3 carrots peeled and chopped into thin discs

1 bell pepper chopped (Use whatever color you like. Green is always cheaper, but keep in mind that eating different colored plants is often the healthiest option.)

¼ cup toasted walnuts (Toasted, as in, put in a toaster oven pan for the last setting, or until you smell the nuts. OR, put in a dry pan over medium heat, and toss them around the pan until you smell the nutty goodness.)

¼ cup toasted pecans

Optional Protein Additions
2 hard boiled eggs, quartered
1 cup Quorn tenders
1 cup chick peas
1 cup beans such as kidney or pinto

Garlic Lime Vinaigrette
The juice of 2 limes
Zest of half a lime
¼ cup extra virgin olive oil (time to use the good stuff)
Small clove of garlic grated with a microplane
1 tsp of herbs such as basil, rosemary or thyme. (If using dried herbs, use half as much)
1/8 teaspoon or a really good dash of salt
1/8 teaspoon or to taste fresh ground black pepper
Jar with a top for shaking or a whisk

Two for one…. I couldn’t choose between which vinaigrette I liked more so I am including both.

Lemon Vinaigrette
The juice of two lemons
1 tbs maple syrup
1 tbs fancy mustard such as Dijon or stone ground with seeds
½ cup extra virgin olive oil
1 tsp finely chopped fresh basil
1/8 teaspoon or a really good dash of salt
1/8 teaspoon or to taste fresh ground black pepper
Jar with a top for shaking or a whisk

Preparation
Toast the nuts. Prepare the vinaigrette by adding all the ingredients into a small jar with a top. Twist the top tightly, wrap with a towel (just in case) and shake vigorously. If you don't have a jar, toss ingredients into a medium sized bowl and whisk together until the dressing is emulsified, or no longer separated. Let sit in the refrigerator while you are making the salad.

In a very large bowl toss all salad ingredients. Serves 3 to 4 meal-sized portions or 6 side salads.