The Perfect Salad for Summer
Summer Pretty Salad
This salad is big on beauty and low on work!
- cutting board
- chefs knife
- 4 cups mesclun greens (washed and drained, ready to serve)
- 1 cup arugula (washed and drained, ready to serve)
- 1 cup edible flowers nasturtiums, pansies, etc (rinsed and patted dry)
- 1 cup strawberries (quartered and hulled)
- 2 tbps almonds (chopped and toasted)
- 1/2 cup cherry tomatoes (halved)
- 1/2 cup greek yogurt
- 2 tablespoons red wine vinegar
- 1 tsp Italian seasoning
- 1 tablespoon skim milk or plant-based milk
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Make the dressing by mixing the yogurt, vinegar, milk, and seasonings. Whisk smooth in a bowl with a whip then chill in a serving cup.
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Place the greens on a large plater or platter. Top verh the edible flowers, strawberries, almonds, and tomatoes. Cover and keep chilled until ready to serve.
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When it is time to serve the salad, serve the dressing to the side.