Summer is officially underway, which means it's also salad season. When the sun is blazing and we are hungry, few meals are more refreshing than a delicious salad!
Vibrant with color, packed with protein, and rich in antioxidants, the summer berry salad is nutritious and delicious!
You can make this fairly quickly, especially if your ingredients are prepped ahead of time. But even if not, this salad can still be a busy person's saving grace!
Ingredients
1 large container of lettuce or baby spinach
1 cucumber
3/4 container blue diamond blueberry almonds
1 8-oz. bag sliced and lightly seared chicken breast strips (or dice and cook your own)
4-6 oz goat, feta, or shredded merlot cheese
Brianna's raspberry poppyseed dressing, to taste
Cinnamon-wheat croutons (recipe in this article)
optional: blueberries and cranberries
Step 1: Wash and prep fruits and veggies.
Wash baby spinach in colander and allow to dry. In the meantime, wash and slice cucumbers and strawberries (you may want to use a small colander).
Step 2: Assemble the salad!
Add spinach to large bowl or dish. Place the chicken, cheese, cucumber, strawberries, and almonds in their own sections atop the spinach. Sprinkle croutons on top, and add dressing to taste!
Cinnamon-Wheat Croutons
Ingredients:
1 loaf cheesecake factory brown bread, wheat french, or pumpernickel bread
1/3 cup butter, melted
3/4 tsp cinnamon (or cinnamon-sugar)
Directions:
Melt butter in medium-large bowl.
Cut bread into small squares (try cutting in three vertical strips and then cut rows across).
Toss bread in melted butter.
Add cinnamon and toss again.
Bake at 350 degrees for 10-15 minutes (they should be firm to the bite but not burnt). Enjoy!
Let me know if you enjoyed my summer berry salad! I hope it helps you eat more salad during summer and other seasons too.
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