Fresh and Fruity Strawberry, Pear Walnut Summer Salad

Rain and more rain.  We've gotten a lot lately here in NM and I think we're all breathing a sigh of relief.  Normally around this time each summer, our forests are crispy, dry and on fire.

Afternoon rains have made our garden happy.

Doesn't this little budding green pepper look like he's smiling?

The humidity and smell of rain has also made my running happy...

And our village ditches fuller.

Lots of water for lots of irrigation for lots of yummy garden produce!

Speaking of garden, I made a great summer salad last week.

What I like about the salad is that when we are in the throes of dual sports with Noah, I can prep all the salad components ahead of time so we only have to assemble at dinner time.

Easy dinner, healthy and super delicious!  I served our salad without meat, but if you prefer, a grilled chicken breast would be superb on the side.

PS: This is a flexible recipe meaning that you can substitute several of the ingredients depending on what you have on hand.  Healthy, flexible and fast.  What's not to love?

To make your Fresh Fruit and Nut summer salad, start here:

Fresh Fruit and Nut Summer Salad
Prep Time (20-30 min)
Yields: 2-4 Servings

Tip:  This recipe works great for small children that aren't inclined to eat a salad. Just serve the fruit individually with a side of yogurt.  (Mix a little honey in the yogurt to chase the bitterness away.)  You can also add a cheese stick and sliced chicken breast to their plate. Viola!

For the salad:

• 4 Cups Salad Greens. You can use just about any and a combination thereof.  I happened to use spring greens and butter lettuce.
• 1/2 Cup each of 2-3 kinds of fresh fruit, sliced where appropriate.  I recommend any of the following: strawberries, pears, apples, blueberries
• Feta (or other crumbly cheese) for sprinkling

For the roasted, glazed nuts:

• 1 1/2 Cups of Walnuts, Almonds or Pecans.  (I used walnuts.)
• 1/4 Cup of Powered Sugar
• 1/2 tsp. Cinnamon
• 1/8 tsp. Cayenne Pepper Powder (optional)
• 1/8 tsp. Salt (optional)

For the fruity summer dressing (Depending on how much dressing your family uses, you may need to double the recipe if desired):

• 1/4 Cup Apple Cider Vinegar
• 1 Cup Unsweetened, Plain Greek Yogurt (I like Fage', but any will do)
• 1 Tablespoon Honey (I like using local because it helps my family keep seasonal allergies away.)
• 1 Tablespoon Fruit Preserves, Jam or Jelly (I recommend raspberry or strawberry)
• 1 Tablespoon Extra Virgin Olive Oil
• Dash of salt and Pepper

Preparation

Roasted, glazed nuts

Mix the powdered sugar, cinnamon (and cayenne pepper) in a bowl.

Blanch the nuts in boiling water for 1 minute.

Drain the nuts and immediately toss them into the sugar mixture to coat.

Lay the nuts on a lightly oiled or buttered baking sheet and roast at 350 degrees until golden brown (about 8-10 minutes).

Set the nuts aside to cool.


Dressing

Blend all the ingredients in a blender or mix with a mixture for just a minute or so until smooth.

Place your dressing in the refrigerator to keep cool.


Salad

Wash and chop your greens and fruit.

Assembly Time!

Layer salad, dressing and then your fruit, nuts and cheese.

It tastes every bit as good as it looks.

Enjoy.

~Charlene