Fresh summer salads are a breeze to make

Summer is approaching and fresh fruit is arriving in the stores.

  • Thursday, June 12, 2008 3:08pm
  • Opinion

Summer is approaching and fresh fruit is arriving in the stores.

It is time to think about refreshing summertime salads combining greens and fruits.

Paired with a light and fruity vinaigrette, a summer salad is a breeze to make and goes well with all the summer favorites — grilled fish, barbecued steaks and chicken.

It’s a can’t miss addition to any summer meal. The variations are endless — substitute any fresh green and change the fruits to what looks best that day.

Melon, berry and citrus Salad

1 large orange, peeled and sectioned

1 cup strawberries, hulled and quartered

½ cantaloupe, peeled and cut into eight wedges

1 head butter lettuce

Separate and rinse butter lettuce and pat dry.

Peel and section orange and place in a bowl. Hull and quarter the strawberries and add to bowl with the orange sections. Gently mix the fruit and set aside.

On four salad plates, place a generous amount of butter lettuce in the center. Place two melon wedges on the plate, framing the lettuce. Spoon one quarter of the orange and strawberry mixture onto the lettuce on each plate.

Drizzle each salad with the citrus dressing (recipe below). Serves four.

Citrus dressing

Juice of one large orange

Equal amount of extra virgin olive oil

Pinch of sea salt

Cut and juice one large orange into a measuring cup. Add the same amount of olive oil as there is orange juice in the measuring cup. Add a pinch of salt and whisk until combined. Drizzle over salads.

Nectarine and raspberry salad

2 yellow flesh nectarines

2 white flesh nectarines

1 cup raspberries

2 cups mache (or other small greens)

Peel and slice each nectarine into wedges. Place in a bowl and gently mix the white and yellow flesh nectarines.

Wash a cup of raspberries and pat dry. Add them to the nectarine mixture and stir gently until raspberries are incorporated.

Wash the mache and pat dry.

Place a ½ cup of mache on each of four salad plates. Spoon one quarter of the nectarine and berry mixture on each salad plate. Drizzle with champagne dressing (recipe below). Serves four.

Champagne dressing

3 tbsp champagne vinegar

3 tbsp extra virgin olive oil

Any remaining juices from the nectarine and berry fruit mixture used above

Place ingredients in jar with a lid and shake until blended.

Robert Selby conducts monthly cooking demonstrations at the Redmond Senior Center.


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