Summer Salad

During the summer there are a few incentives for cooking healthier- milder weather, fresher food options, and that little nagging sensation that one should slim down for beach season. So, we often turn to salads for a crisper, lighter, cheaper staple dish. In your fridge and cabinet you can find many items to add/replace the ingredients I have mentioned. One might think of this salad as a “pot luck” salad. Along with this recipe, I usually serve wine and some fresh bread with olive oil. Altogether the dish can cost less than $25 to feed four, if you buy cheap enough wine.

-Summer Salad Recipe-

1 box mixed greens
1 avocado sliced
1 mini cucumber sliced
2 slices of prosciutto
1 carrot sliced thin or shredded
handful of olives
crumpled goat cheese/sliced parmigiano-reggiano cheese
a dash of salt and some pepper
a squeeze of lemon (optional)
a drizzle of dressing (see below for dressing recipe)


On large platter, arrange a layer of mixed greens. Next, place avocado slices carefully over greens and scatter cucumber slices. Shred the prosciutto randomly and top with the carrot slices. Next, throw a small handful of olives on top and add the cheese. Lastly, squeeze over lemon, add the salt and pepper and drizzle dressing over the salad only when you are about to serve. Otherwise, this salad could easily sit for an afternoon. Serve salad with tongs and make sure it is only tossed on each individual’s plate, otherwise the avocados will be crushed.

-French Vinaigrette by Williams Sonoma-

2 tbs. dijon mustard
2 tbs. champagne vinegar
6 tbs. extra-virgin olive oil
salt and pepper freshly ground, to taste

This vinaigrette is very easy to store- simply pour into a sealed container and refrigerate. When you are ready to use it again, give the dressing ten minutes to thaw and shake it thoroughly before pouring it over your salad.

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