A light, cool and crisp salad is just the thing for hot summer nights. Adding the best of summer’s fruits makes it even better. Good raspberries are a treat here in Florida. Finding ripe but not rotten berries (that were even on sale!) inspired me. It’s a lot like this one but since I rarely do anything the same way twice, I used what I had on hand and what looked good in the moment. Add or subtract whatever you like. You can’t go wrong.
The Salad:
- Spinach and/or Arugula (or your favorite mixed greens)
- Peaches
- Raspberries
- Goat Cheese
- Sliced Almonds
The Dressing:
- Extra Light Olive Oil, 1/3 cup
- Raspberry Vinegar, 1/4 cup
- Raspberries, a handful
- Sugar, a tablespoon or two
- Black Pepper
- Cream, 1/3 cup
Muddle the berries and the sugar in a glass measuring cup or small bowl.
Add the oil and vinegar, along with a little fresh ground pepper. Whisk it all together, taste it and then adjust amounts to taste.
If you want a creamy version, whisk in a little cream just before serving.
Toss the greens into a big bowl and add sliced peaches.
Add the rest of the raspberries.
Top it off with goat cheese and sliced almonds.
Just before serving, add a little dressing. You’ll have dressing left over for another day.
Toss it all together and enjoy!
{ 3 comments… read them below or add one }
Yum! This salad looks delicious and combines a few of my favorite fiber-rich salad ingredients – almonds, raspberries, and spinach. I can’t wait to try this at home!
I have a wine dinner coming up soon and needed a salad idea! I would love to do this salad!!
What a delicious looking salad. I have to make this before the end of summer!
Hugs and Mocha,
Stesha