Dropping Balls . . . and a Great Summer Salad

Folks talk about the “May Madness” and if you have school age children you may know what I’m talking about.  I’m usually pretty good at handling a crazy schedule and juggling several balls in the air so I’m typically okay – the busier the better.  However, right now I feel like my Season has ramped up about tenfold.  I won’t bore you with all the balls in the air (as I’m sure you are doing your fair share of juggling, too!).  Some of them are great and joyous, like the First Son’s upcoming graduation, others are emotional and difficult, like processing my mother’s death and handling the affairs, some are bittersweet, like the Third Son’s last year at his baseball park where we’ve played for 12 years, and others are the typical time consuming life issues, work stuff,  end of school events, house projects, teenagers . . .   Suffice to say each day around here is a true hour by hour juggling act and some of my balls are dropping.  You should see the laundry piled up and, obviously, THIS ball that you are reading has dropped.  Just know I’m not sitting around eating bon bons and I look forward to having a bit of normalcy back soon.  I miss my regular work out routines, researching and sharing new information, cooking and, basically,  having some extra room in my brain. 

Just so you don’t think I’ve gone completely off the air I want to share a really great salad I made for a baseball game last night.  The Third Son’s team has struggled all year long, so in order to make it fun, we have LOTS of tailgates.  This is just fine with me as the food is typically much healthier than ballpark fare.  We keep thinking each game will be our last, but so far our luck is holding!  Since this was also my lunch today, I can attest that it hold up for a day even after being dressed.  Hope  you try it this summer!

P.S. I have to make this salad when The Husband is away as he has this thing about not liking fruit in his salad.  He doesn’t know what he’s missing!

SUMMER SALAD

Dressing:

1 Cup Canola or oil of your choice
1/2 Cup Cider Vinegar
Less than 1/4 Cup Sugar
1 T poppy seeds
1 tsp dry mustard
salt and pepper to taste

Salad:

1 Bunch Mixed Greens
2-3 Cups Baby Spinach
2 kiwis, peeled and sliced
1 Cucumber, sliced or cubed
1 pint grape tomatoes, halved
8 oz. fresh mushrooms, sliced
1 1/2 Orange, skin removed and cubed
1 handful fresh blueberries
1 bunch spring onions, chopped
(Strawberries are good to add, too, I just ran out of time)

Whisk together all ingredients for the dressing and refrigerate until ready to use.  (I mixed mine in a jar and only needed half for the salad, so you may have some left over)

Toss all salad ingredients together in a large bowl.  Dress with dressing just before serving and toss well.

With all of the fresh fruit available in the summer you can add anything!  I like a little crunch so I threw in a few chopped walnuts today at lunch.  This salad is delicious AND pretty!