Summer is a time when vegetables are fresh, colorful, and plentiful. I often like to create a savory summer salad from whatever’s left in the fridge and see how it turns out.
One of my favorite creations is this summer salad with dried cranberries, radicchio and red butter lettuces, sweet pepper, green chives, and mushrooms.
You can add in almost any vegetable that compliments the sweet & sour nature of this salad and there are two dressing choices I like – one bold, one light.
Try it out and let me know what you think:
Red Butter Lettuce
Red Radicchio Lettuce
Fresh White Mushrooms (sliced)
Assorted Red, Yellow, Orange, or Green Peppers (chopped small)
Gruyere, Emanthaller or Swiss Cheese of your choice (cubed)
Snipped Green Chives (as a garnish or throughout)
Toss the vegetables with the lettuces. If you like a bolder look, consider dressing the salad and leaving the white mushrooms and cheese on top.
For the dressing, use a bold Balsamic Vinegar and Extra Virgin Olive Oil or get sassy with a light dressing of fresh Lemon, White Wine Vinegar, and Extra Virgin Olive Oil.