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Sunday Summer Salad

July 26, 2009

At the end of a hot, sticky weekend, all I wanted was a bright summer salad.  Simple.  Easy.  Full of flavor.

I started by gathering up my ingredients:

  • 2 handfuls of baby spinach
  • 1 tomato
  • 1 avocado
  • 1 handful of Genoa salami
  • 1 handful of baby bella mushrooms
  • 1 handful of brussel sprouts
  • Goat cheese
  • Herbs —  Paprika, onion powder, salt, pepper, sesame seeds, red pepper flakes

Then, I chopped up the mushrooms and quartered the sprouts.  A few minutes in a pan with a little butter, salt and pepper, and they were softened and just beginning to caramelize.

Mushrooms and Sprouts

Mushrooms and Sprouts

In a salad bowl, I mixed up baby spinach, diced tomato, slices of avocado, chopped salami and the cooked mushrooms and sprouts.   I usually have a small jar of homemade honey mustard vinaigrette sitting in my fridge for nights like this, but you could use your favorite dressing.

Avocado

Avocado

The next step is what makes this salad a perfect end to a summer weekend.  I really liked baked goat cheese.  You cut 1/4 to 1/2 inch slices and then roll them in whatever herbs and spices make you happy.  Pop them in a 350° oven for about 10 minutes.  Let them sit on the baking sheet for a few minutes before you try to move them, or they’re likely to crack (still tasty…just less pretty).

Sunday Summer Salad

Sunday Summer Salad

This would be perfectly paired with a glass of white wine and some garlic bread.

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