The first day of June, means another edition of ‘Lazy Susan’. This month, to welcome summer, we are sharing all sorts of salads with homemade vinaigrettes.
When I make a salad, it often comes together just by looking at what I have on hand. There aren’t’ really any measurements. I just throw it together, making adjustments depending on the quantity I need. For this salad, my inspiration was a few remaining strawberries from the berry farm, along with our farmers’ market finds of salad mix, head lettuce, garlic scapes and grain sprouts. I think the most important elements in making a good salad are a little sweetness, a little savory, some good crunch and plenty of color.
Of course a killer vinaigrette helps too. Once you’ve made your own vinaigrettes you won’t go back. It’s easy, convenient and the ingredients are so very simple.
- Salad mix
- Strawberries, sliced
- Garlic scapes, sliced
- A handful of grain sprouts, pecans, almonds or sunflower seeds
- Maple Balsamic Viniagrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- Sea salt and freshly ground black pepper
- Combine all ingredients in an individual salad bowl, or large serving bowl, depending on your needed quantity. Drizzle lightly with vinaigrette, toss ands serve.
- For vinaigrette combine all ingredients in a mason jar. Screw on lid and shake well, until ingredients are combined.
Next up is Amy Boring with her marinated beet salad. Can’t wait to give this a try with all the beautiful beets from the farmers’ market this weekend. Be sure to follow all the links to get in on all the wonderful summer salad ideas!