After our weekend family gatherings with meals that inlcuded a Saturday dinner of smoked pork tenderloin, roasted corn, roasted green beans, a lunch of sausage,vegetables, and rice, baking (and eating) breakfast scones, root beer popsicles, ice cream treats, and our Memorial Day feast of grilled hot dogs, Kielbasa, smashed potatoes and all the trimmings – we were more than ready to have salad for a meal. All the food was pretty healthy, there was just alot of it! If you begin to feel that way as summer arrives, there is no tastier choice than a fresh vegetable salad.
If you are going to avoid a long session of prepping, remember to save those small amounts of leftovers that sometimes get tossed. Of course you can always make soup, but think salad and stash those left behind cooked vegetables – green beans, corn, beets, asparagus, Grilling and roasting vegetables is very popular, and nothing tastes better topping your fresh ingredients. Quantities suggested below will vary according to what is in your own frig. I love it when I have a few things from my own garden. The combination of colors, textures, and flavor make this crunchy salad a feast! Top with make-your-own or bottled Balsamic Vinaigrette, recipe below photograph.
Garden Salad with Balsamic Vinaigrette
2 cups mixed leaf and Romaine lettuces
2 carrots, sliced
4 -5 radishes
2 ears roasted sweet corn, cut from cob
1 cup roasted green beans left whole or cut into pieces
1 small yellow squash, sliced
1 small green pepper, chopped
2 tomatoes, chopped
chopped red onion (optional)
Prepare all vegetables and place on top torn lettuces in large bowl. Add Balsamic Vinaigrette and toss. Serve with a crusty baguette.
1/4 cup balsamic vinegar
2 teaspoons dark brown sugar
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
Put all ingredients in a jar, tighten lid, and shake! Taste and adjust amount of vinegar or seasoning as you wish.