Summer Salad

Summer Salad

One of the best parts of summer, at least from a culinary standpoint, is the abundance of sweet summer fruits. My children and I love to visit our favorite blueberry farm and pick a gallon or two. Our famous Chilton County peaches are at the height of sweetness. Our light and healthy Summer Salad incorporates both of these delicious summer delicacies.

I used my Homemade Ranch Dressing recipe for the dressing, as I believe that freshly made dressing tastes SO much better than bottled. But if you don’t have time, by all means use your favorite bottled dressing.

The first step in making our Summer Salad is to grill the peaches. I cut mine in half from top to bottom and removed the stone. Then I cut them fro top to bottom again so that they are quartered. Then I grilled them for about 10 minutes on each side. They should have a nice caramelized exterior, without getting too mushy. If your peaches are really ripe, you might not have to grill them for the full ten minutes on each side.

The next step in making a Summer Salad is to toast the walnuts. I line a cookie sheet with foil to make clean-up easier. Then I spray the walnuts with cooking spray and salt them. Toast in a 375 degree oven for about 6 minutes. Watch them closely, as nuts burn quickly in the oven.

With the peaches and walnuts done, you are ready to start assembling your Summer Salad. First mix together the greens and dressing, tossing to coat. Place your salad greens onto plates. Top with peaches, blueberries, coconut, and walnuts. Serve and enjoy.

How do you do summer salad in your house? Do you take advantage of in-season, juicy fruits?

Summer Salad
This delicious salad uses fresh summer fruits.
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Ingredients
  1. One bag of salad greens (I used romaine)
  2. 2 peaches, quartered and grilled
  3. 1/2 cup fresh blueberries
  4. 1/4 cup walnuts, toasted
  5. 1/4 cup coconut
  6. 3 tablespoons Ranch dressing
Instructions
  1. Cut peaches in half and remove the stone. Cut again so that they are quartered. Grill peach quarters for about 10 minutes on each side.
  2. Toast walnuts on a cookie sheet in the oven for about 6 minutes on 375 degrees.
  3. Toss salad greens with dressing to coat. Place greens onto plate. Top with peaches, blueberries, toasted walnuts, and coconut.
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