Pacific Garden Salad
As the weather in South Carolina warms, my appetite begins to diminish. I guess it's just my body's natural way of getting ready for bathing suit season. The heat always puts me in the mood for a light, crisp salad. I like the idea of incorporating tons of fruits into a savory salad like this one. I find that it's always better to make a fresh salad at home (I'm still a little bitter about the mediocre and overpriced salad that I recently ordered at a restaurant in Charleston).
Here's the awesome recipe that cured my angst after my sad salad debacle. I adapted it from a recipe in the Organic Shopper.
INGREDIENTS
| ¼ cup | organic olive oil |
| ¼ cup | water |
| ¼ cup | white wine vinegar |
| 2 tbsp | chopped fresh basil |
| 1 tbsp | hot sweet mustard |
| 1 large | clove garlic, minced |
| 2 cups | seasonal greens |
| 8 | fresh apricots, halved and pitted |
| 1 | cantaloupe, seeded, sliced, and rind removed |
| 1 pint | fresh local strawberries, sliced |
| ½ cup | shelled pistachios, chopped |
| Sea salt and pepper to taste | |
PREPARATION:
- Whisk olive oil, water, vinegar, basil, mustard, and garlic together.
- Assemble the salad by topping the greens with the apricots, cantaloupe, strawberries, and pistachios.
- Gently top the salad with the dressing.
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