Summertime is the perfect time to indulge in salads because this season brings so many different kinds of fruits and vegetables. I look at summer as an opportunity to combine fresh ingredients that you wouldn’t necessarily put together. Salads are different than more traditional cooked dishes, and you can get away with many more flavor combinations in one bowl. Whether you’re using something sweet; like berries, something slightly bitter; like arugula or spinach, or something with a hint of spicy flavor; like radishes or radicchio, it all tastes great tossed together in a salad.
I eat spinach all year long. This hardy green is slightly more flavorful in the spring and summer months, but I enjoy it in so many ways because it can hold up to almost anything you add to it. Whether you eat it sauteed in a pan with lemon and garlic, or tossed in a warm vinaigrette, spinach is a vegetable that’s super versatile. Fresh spinach salad during the warmer months takes on a different meaning when combined with summer berries, radishes and spring onions. It’s light, sweet and super refreshing, and especially nice tossed with a creamy vinaigrette made with pantry ingredients, and spoonful for yogurt. I think this salad makes the perfect lunch, and can be served alongside grilled fish or chicken for a dinnertime favorite. Enjoy the many flavors of the season.
4 cups baby spinach leaves
1 cup fresh blueberries
6 radishes sliced, any variety
3 spring onions, sliced
1/4 cup red wine vinegar
2 tablespoons plain yogurt
1 teaspoon Dijon mustard
1 teaspoon granulated sugar
1 clove garlic, minced
1/4 cup sunflower or vegetable oil
pinch of salt & pepper
- In a large salad bowl, add spinach, blueberries, radishes and spring onions.
- In a jar with fitted lid, add all Vinaigrette ingredients, shake until combined. Add 1 tablespoon of cool water, shake again. Add more to thin if necessary.
- Pour vinaigrette over salad and toss to coat leaves. Serve immediately. Enjoy!