This week’s Let Her Cook honors the fact that we are in the dog days of summer. Pair this seasonal fruit and herb salad with a grilled chicken or white fish entree. This serves six, and it doesn’t keep. But that’s okay; you’ll probably want to finish it and then double it on the second try!
Lemon vinaigrette ingredients
1/3 cup extra virgin olive oil
1/4 cup lemon juice, freshly squeezed
1 clove garlic, grated
1 teaspoon dijon mustard
1/2 tablespoon honey or maple syrup
1/2 teaspoon fresh thyme, chopped very finely
1 teaspoon vinegar (I prefer apple cider vinegar)
1/4 teaspoon salt
1/2 teaspoon pepper
Salad ingredients
6 oz baby spinach and spring mix
1 bunch of fresh basil, chopped
1 bunch fresh mint, chopped
8 oz feta cheese, crumbled
1/2 cup almonds, sliced
1 pint fresh blackberries
3 medium peaches, sliced
Instructions
Combine dressing ingredients with an immersion blender or in a Mason jar by shaking vigorously for five minutes. Store in the fridge.
Toss spinach and spring mix with basil and mint in a large bowl.
Top greens with feta cheese, nuts, blackberries, and sliced peaches.
Pour dressing over salad and gently toss.
