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!
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
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!
Have Some Fun!