It doesn’t get any prettier than this for Meatless Monday does it? I could just dive right in. And I have, oh I have.
There isn’t a more simple way to show off all the beautiful fresh summer produce than this summer spinach salad. Chop everything up and layer on top of a bed of spinach. You get to pick what you want here. I went with peaches, avocados, raspberries, kiwi, and strawberries but anything goes. Cherries would be a fun addition as well or watermelon. For cheese I went with feta although blue cheese would kickass (I just have a lot of blue cheese haters in my life….I KNOW….it’s beyond annoying). And then of course the world is your oyster with nuts….anything goes. I toasted up some chopped up walnuts.
This is a beautiful dish to entertain with, especially since you can make the salad dressing (poppyseed) ahead of time. I also chop everything up and layer a few hours before and just pop in the fridge. Come party time just give everything a healthy drizzle of dressing and gently toss.
It doesn’t get more summer than that, does it? This could be my entire meal or it would pair perfectly for our favorite grilled chicken for a crowd. Enjoy!
SUMMER SPINACH SALAD
Recipe from A Life From Scratch
INGREDIENTS FOR SALAD:
6 large handfuls of spinach
two peaches, chopped up
large container of raspberries
container of strawberries, cut up
4-5 kiwis, peeled and cut up
cup or so of walnuts, toasted
container of feta
two avocados, peeled and diced
INGREDIENTS FOR DRESSING:
1/3 cup olive oil
3 TBS apple cider vinegar
2 TBS honey
1 TBS poppy seeds
salt & pepper
Place spinach on a large platter and layer fruit, nuts, and cheese on top according to photo.
Whisk together dressing ingredients. (Can be made a few days in advance). Lightly pour over salad before serving and gently toss together.