Summer Is Salad Season

Fresh ‘n’ Fruity Summer Salad

Fresh ‘n’ Fruity Summer Salad

Dressing

1 jar (16 ounces) sliced pickled beets, undrained

1/4 cup orange juice

1 tablespoon finely chopped fresh basil or 1 teaspoon dried basil

1/2 teaspoon black pepper

1/4cup canola or olive oil

Salad

1 package (6 ounces) ready-to-eat baby spinach or other greens, about 6 cups

2 1/2 cups bite-size pieces honey dew melon or cantaloupe

2 peaches, peeled, pitted and cut into wedges

1 cup fresh blueberries or sliced strawberries

1/4 cup toasted sliced almonds

1. For dressing, drain beets, reserving 1/4 cup liquid. Set beets aside. In small bowl, combine reserved beet liquid, orange juice, basil and pepper. With wire whisk or fork, whisk in oil. Set aside.

2. For salad, arrange spinach, reserved beets, melon, peaches and berries on large platter. 3. To serve, drizzle with dressing; toss slightly. Sprinkle with almonds.

Makes 8 servings.

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