A Salute to Summer Salads

With fall making its grand entrance this past weekend, I feel it is only appropriate to give a shout-out to one of my favorite summertime finds this year – the berry salad.

Sure, you can still find the ingredients in the grocery store all winter long, but there is something so refreshing about the salad that seems most appropriate for eating during the balmy (and humid!) months of summer.

For my ideal berry salad, I use spinach leaves. In the pictures, I used a baby spring mix, but you can use whatever type of leafy greens that you have on hand.

I add in chopped peaches, grapes and strawberries, as well as cilantro. I then add a sweet vinaigrette — you can either make your own, or you can purchase some from the grocery store (I enjoy Annie’s Raspberry Vinaigrette).

To make a vinaigrette, my sister Dana mixes red wine vinegar and mayonnaise with oil, and then adds a couple of different types of jellies and a few seasonings. While I personally don’t have an exact recipe to share with you, I know Pinterest probably has a recipe or two that would be worth trying. Out of all the things to make, salad dressings are probably some of the easiest and will save you a lot of money at the grocery store, if you eat salads the way I do!

 

Until next time,

Beth

Image courtesy of Beth Byrd|Cardinal & Cream
About Beth Byrd 27 Articles
Beth is the editor-in-chief of the Cardinal & Cream. She is a senior journalism major.