By Robin McDaniel
If there’s one food that says “summer,” it is salad. There are all kinds of beautiful, ripe vegetables and fruits that are overflowing from gardens now. When fruit and vegetables are at their peak, there is no need to do anything fancy with them. Just wash, tumble them into a salad bowl and enjoy.
Summer is the time for lighter meals that can be eaten inside or outside. Our appetites normally aren’t tuned to hot, heavy foods in the heat of summer. Summertime salads fit right in with summer’s hot activities and craving for a lighter fare.
My friend Brenda Pilson gave me this recipe for a salad that she and her husband, Gary, often enjoy in the summer.
Salad has come a long way from being just a dinner side-kick. It’s a refreshing and perfect main course alternative when the weather heats up. Most important it helps keep the cook out of the kitchen!
Brenda’s Berry & Almond Salad
1 pre-packaged salad greens
1 cup raspberries or blueberries
1/4 cup chopped fresh chives
6 or 7 tablespoons sweet, spiced almonds or pecans
Toss all ingredients except almonds. Arrange approximately 1 cup of the salad mixture on plates and spoon almonds on top. Drizzle on dressing.
Sweet Almonds or Pecans
1 cup sliced almonds or pecans
1/3 cup brown sugar
1 tsp. cinnamon
3 tablespoons butter
Melt butter in heavy pan. Add sugar and cinnamon then almonds. Stir to coat well. Sauté about 10 minutes. Pour out onto wax paper to cool. Break into bite size pieces.
1 cup plain yogurt
2 Tablespoon honey
1 Tablespoon lemon juice
1 tsp. poppy seeds
Whisk together in small bow. Dressing can be refrigerated up to 5 days.