Happy Memorial Day! Memorial Day is the unofficial kickoff to the summer season and all of the fun and food that comes with it. Today is also the day that I am beginning a segment on summer salad recipes. I feel it is only appropriate to call this series, Summer Salad Sunday!
I love summer salads and never get tired of creating (or recreating) summer salads. Growing up my dad had a garden and we always had a summer salad that was fresh and nutritious. Now, living without a garden (shocker) I make summer salads from produce I pick up at the farmers market. These salads are fast and simple, require little or no cooking, and are the ideal way to benefit from the in-season fruits and vegetables that are available now.
Fresh and easy, colorful salads are at the top of my list of go-to recipes for summer meals. They are just right for picnics, barbecues, parties, or every day! Each week I will post a different summer salad that is sure to impress. I hope you enjoy each weekly salad as much as I do!
The first summer salad of the series is my all-time favorite, the Berry Pecan Salad. This salad is stocked full of in-season berries as well as leafy greens and topped off with pecans. This salad is sure to please even the pickiest salad eater.
Berry Pecan Salad
Ingredients
- 1/2 c Pecans
- 1/2 c Blueberries
- 1/2 c Raspberries
- 1/2 c Blackberries
- 1/2 c Strawberries sliced
- 1 bag Spring Mix
Instructions
- Wash all produce carefully.
- In a large bowl, place the Spring Mix.
- Add remaining ingredients individually atop the spring mix in a layered pattern.
- Chill.
