With the summer heat encroaching upon us, I foresee a lot of refreshing salads in my future. Take this big bowl of mixed greens (baby spinach, baby kale, and arugula) tossed with sliced almonds, red bell peppers, shredded parmesan cheese, and diced fuji apples for example. It’s quick and easy to throw together and will help keep you cool in the sweltering heat.
This salad is one tasty source of fiber, folate, vitamin K, and more! The rule of thumb that I like to go by is that the more colorful something is, the larger the variety of nutrients that it has. And remember, variety is good!
What I love most about salads are how flexible they generally are. You toss what you like together, omit what you don’t, make a mouthwatering dressing to drizzle over it, and then devour it. The same idea goes for this colorful mixed greens. Follow the dressing recipe, but you can drizzle however much of it you’d like over your greens.
- 1 Tbsp salt
- 1 Tbsp balsamic vinegar
- 3 Tbsp olive oil
- 1 Tsp pepper
For the salad – (measurement doesn’t really matter-add however much of each you’d like on your plate)
- Mixed greens (only 3.79 from Costco!)
- Red bell pepper (diced)
- Fuji apple (diced)
- Shredded parmesan cheese (Optional)
- Sliced almonds
Such a beautiful salad! Note: the vinaigrette can be used to dress any salad mix you’d like. I prefer it on the mixed greens because of the thinner leafy texture as opposed to lettuce.
Enjoy! Can you all believe that tomorrow is already Friday? I’m exhausted, but the days are truly flying by. I’m not ready for the year to end with my class! I hope you all had an awesome week and get ready to say HELLO to the long weekend.