Fresh Summer Salad
Here in the sunny south you can’t really grow salad greens once summer gets in full swing, but you can get great vine ripened tomatoes, cucumbers and squash all summer long. The key to this dish is the word fresh, use whatever is fresh and in season at the time, even if all you have is tomatoes or squash, it will be delicious the light dressing brightens the flavors without overpowering them.
Any or all of the following cut into bite sized chunks pealed or otherwise prepared as needed:
- Tomatoes
- Cucumbers
- Tender green beans (raw or lightly sautéed)
- Summer Squash any variety – raw and sliced like a cucumber
- Broccoli
- Olives (ripe or green)
- Sweet peppers (in moderation)
- Onions (probably not best alone)
- Avocado
- Walnuts, Pecans or other nuts
- Apples
- Grapes
- Carrots
- Salad greens when available
- Whatever you like, use your imagination
Dressing for about 2 quarts of veggies
- 3 Tablespoons Sugar or Splenda
- 1 teaspoon salt
- ½ teaspoon pepper
- Toss before adding the last two ingredients
- 1/8 cup Extra Virgin Olive oil
- Toss again before adding the vinegar
- 1/8 cup vinegar (any variety will work, I like red wine, or rice especially well)
- Toss one last time
As noted, toss after adding the dry ingredients, and then again after adding the oil, and one last time after adding the vinegar. Taste and adjust the seasoning if needed. Recipe makes about 8 servings.
Jones :: Aug.17.2007 :: Salads ::
