Yields:
4 Servings
Difficulty: Easy
Cook Time:
9 Mins
Some of the best things about summer are the fresh foods the season brings. Light, crisp, and full of flavor — it’s the perfect time to enjoy what my husband jokingly calls “chick food” or “rabbit food.” (Though, let’s be honest — he secretly loves it.)
This quick and tasty salad is super versatile. It makes a delicious side (just as it is), or you can add grilled chicken to turn it into a satisfying main dish.
Chances are, you’ve had a version of this before. The beauty of it is how easily you can make it your own — swap out ingredients and tailor it to your taste.
Enjoy!
Ingredients
Adjust Servings
Instructions
- The salad is versatile for a variety of dressings, A simple Balsamic Vinaigrette is a wonderful alternative. For Strawberry Basil Balsamic Dressing, add the following ingredients and blend until creamy. Refrigerate. 1 cup fresh strawberries washed sliced ⅓ cup extra virgin olive oil ¼ cup balsamic vinegar 1 teaspoon dijon mustard ¼ cup fresh basil 1 clove garlic 1 teaspoon honey salt and pepper to taste Assemble Salad: Place the arugula and spinach into a large salad bowl or arrange it on a serving platter or on individual plates as desired. Spread greens out evenly to create a fresh bed for the toppings. Scatter the fresh strawberries and blueberries evenly over the green mixture. Crumble the goat cheese over the top so every bite has a touch of creamy tang. If desired, add chicken strips. Sprinkle the candied walnuts across the salad for a sweet crunch. Just before serving, drizzle with strawberry basil dressing. You can also serve the dressing on the side if you prefer. A simple Balsamic Vinaigrette is a wonderful alternative or even a squeeze of lemon juice. Give the salad a gentle toss — just enough to combine, but not enough to smash the berries. Serve immediately and enjoy the fresh flavors of summer!