I Heart Summer Salad

I have for as long as I can remember loved summer—the smell of barbecues, sun-kissed skin, vacations, delicious sweet fruits, and the sun staying out longer than any time of the year. This salad is light, yet filling– and adds enough sweetness to appeal to your sweet tooth, yet just enough fiber to keep you right on track with your health. I am celebrating summer, because even if most of us are too old to enjoy summer vacation from school or all day pool parties, we can all use an extra hour or two of sunshine. Happy 1st day of summer, everyone!
Ingredients (per salad)

  • 1 cup baby spinach
  • 1 cup baby arugula
  • ¼ cup cubed cucumber
  • 1 TBSP Balsamic vinegar
  • 1 small plum, seeded, sliced
  • 1 apricot, seeded, sliced
  • 1 thin slice of red onion, rings separated
  • 1/8 cup of mint leaves
  • ¼ cup feta cheese
  • ¼ tsp sea salt
  • Dash of ground black pepper
  • 2 to 3 TBSP lemon juice
  • 8 to 10 Kalamata olives
  • 1 TBSP grapeseed oil or olive oil

 

Instructions

 

In a large mixing bowl, toss spinach, arugula, cucumber and mint leaves with 2 TBSP lemon, sea salt and 1 TBSP grapeseed oil. Once well tossed, move salad to the plate or bowl in which it will be served. Top the salad with layers of plum and apricot slices, thin onion rings, feta, olives and additional lemon juice for added flavor. Last, drizzle balsamic vinegar over the entire salad and serve.

 Check out the video below to find out about the delicious dark cherry balsamic vinegar I used for my salad for from Pastamore:

 

http://www.youtube.com/watch?v=hul3HMEZERo&feature=plcp