This week’s Let Her Cook is a celebration of the warmer months of summer. Pair this seasonal fruit and herb salad with a grilled chicken or white fish entrée. It serves six and doesn’t store well. But that’s OK; you’ll probably want to eat it all and then make double the batch for a second serving.
Ingredients for Lemon Vinaigrette
- 1/3 cup extra virgin olive oil
- 1/4 cup lemon juice (freshly squeezed)
- 1 minced garlic clove
- 1 teaspoon Dijon mustard
- 1/2 tablespoon honey or maple syrup
- 1/2 teaspoon fresh thyme, finely chopped
- 1 teaspoon vinegar (I like apple cider vinegar)
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
Salad ingredients
- 6 ounces baby spinach and spring greens mix
- 1 bunch fresh basil (chopped)
- 1 bunch of fresh mint (chopped)
- 8 ounces feta cheese (crumbled)
- 1/2 cup sliced almonds
- 1 pint fresh blackberries
- 3 Middle peachsliced
Instructions
- Mix the dressing ingredients with a hand blender or in a mason jar by shaking vigorously for 5 minutes. Store in the refrigerator.
- Combine spinach, spring greens mix, basil, and mint in a large bowl.
- Add the feta cheese, nuts, blackberries, and sliced peaches on top of the greens.
- Pour the dressing over the salad and mix gently.
