In my crazy brain it goes something like this, "These kids look so cute with their fresh haircuts and backpacks! Wait...backpacks. What? How are these children going back to school already?! It's mid-August! I'm not ready for school supplies! Or leaves falling! Or cold weather! It's practically Christmas. Oh, geez. And where's my snow brush. I should put that in the car..."
See the slippery slope to snow? Yeah. Not cool.
So I'm here to remind all of us that it's still summer. Hear that? IT'S STILL SUMMER! Eat the corn! And the ice cream cones! And the berries! Allllll the berries. We'll start with this glorious Summer Salad with Berry Vinaigrette. And we'd better make it quickly, before the snow gets here.
Let's get cooking!
Erin
Summer Salad with Berry Vinaigrette
Dressing adapted from Sally's Baking Addiction
For the Dressing*:
1 cup raspberries
1 cup sliced strawberries
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon poppy seeds
1/2 teaspoon salt
1/2 teaspoon pepper
For the Salad:
8 ounces mixed greens
1/2 cup raspberries
1/2 cup sliced strawberries
1 cup blueberries
1/2 cup toasted pecans
3 ounces crumbled goat cheese
Using your food processor or blender, blend together all the dressing ingredients except for the poppy seeds. Once the dressing is smooth, stir in poppy seeds. Refrigerate until you're ready to serve.
Place greens in a large bowl and top with berries, pecans, and goat cheese. Drizzle with some of the dressing just before serving. You can serve extra dressing on the side.
*This recipe makes about 2 cups of dressing, which is probably more than you need for this amount of salad. But the dressing is so delicious you'll want to drizzle it on everything for the next few days! Just use what you need and keep the leftovers in the fridge.
