Summer Farm Stand Salad

salad

My dear friend is hosting a pool party this afternoon. She wanted to bring everyone together before our kids start heading off to college in the next few weeks. Some of us have known each other since our kids were in kindergarten. It’s so hard to believe that they will be starting college in the next month or so. I have such vivid and fond memories of them in kindergarten, first grade, second grade and so on that it seems they were just there yesterday. Those 12 years flew by … faster than any of us would have wished for.

I told Marie I would bring brownies to her party and that I would make a salad. I decided to make a salad that would taste like the flavors of summer and use what I would find at a farm stand at this time of year. I really enjoy peaches in the summer so that is what I started with.

I started with a spring mix as my base and added to it two 16-ounce containers of strawberries that I cut up and 4 peaches that I cut into wedges and then in half (16 pieces per peach). I then did a rough chop of a cup of pecans. Once I cut up the pecans, I sprinkled an 1/8 teaspoon of chili powder and a 1/2 teaspoon of dried basil over the nuts and mixed it all together. I also added half a red onion that I thinly sliced. I grilled three ears of corn, cut it off the cob and added that to my salad as well. I then topped my salad with a 16-ounce container of petite mozzarella balls. I sprinkled kosher salt and pepper over my salad and will serve it with a poppy seed dressing that I bought at the market.

This salad would also be wonderful as a main dish with grilled chicken added.

Ingredients

  • 1 pound spring mix
  • 2 16-ounce containers strawberries
  • 4 peaches
  • 3 ears of corn
  • 1/2 red onion, sliced
  • 16 ounce container petite mozzarella balls
  • 1 cup pecans
  • 1/8 teaspoon chili powder
  • 1/4 teaspoon dried basil
  • pinch of kosher salt
  • pinch of pepper

Directions

  1. Put spring mix into large bowl.
  2. Clean and cut strawberries and peaches.
  3. Boil corn for 3-5 minutes and then grill on an indoor grill pan for 5-7 minutes.
  4. Chop pecans and add chili powder and basil. Mix together.
  5. Assemble salad with fruit and corn. Top with cheese and pecans.

Enjoy!

Until next time, Kris

 

 

 

Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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