light summer salad with nuts

As far as salads go, I like them simple. My standard dressing is just equal parts lemon juice and olive oil with a little salt and pepper, on arugula or spring mix, with whatever cheese I have laying around. 

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When I get a hankering for something a little more filling and elegant, this salad fills the need beautifully. It has a light, creamy dressing with a little sweetness, and sunflower seeds, dried cherries, and roasted cashews give it an extra boost.

I chop up the apple and douse it with the juice of half a lemon, to keep it from going brown and to temper the sweetness. The other great thing about this salad is you can have your mise en place done early in the day, and then just toss everything when you're ready!

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The dressing is very simple- sour cream, olive oil, lemon juice, honey, and salt and pepper whisked together. I always plan to have this salad the same night I'm having roasted pineapple for dessert, because the leftover dressing is perfect on the sweet roasted fruit.

Simple, luscious, honestly good food. Amen.

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Recipe:

1 granny smith apple, diced

2-3 T dried cherries, chopped, or dried currants

3 T salted sunflower seeds

3 T roasted, salted cashews, chopped

1/4 c sour cream

1 lemon, juiced 

2 T olive oil

1 1/2 T honey

salt and pepper to taste (a pinch of both should do it)

8 cups baby arugula

Dice your apple and pour half of the lemon juice on top, tossing to coat (to prevent oxidation). 

Whisk together the sour cream, olive oil, honey, and remaining lemon juice. Season with salt and pepper. 

Put all ingredients except the dressing in your salad bowl, and drizzle with just enough dressing to coat. Reserve extra dressing.

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