In the Kitchen: Easy Summer Salad

by | Appetizers, In the Kitchen, Recipes

Stuffed Artichoke Bottoms

Hot, tired, and out of ideas for supper? Here’s an easy summer salad that you can make with just a few items from the store. My niece who is the mother of two small boys made this salad in minutes for supper this week. The beets and watermelon are a combination that I would never have put together, but the taste is sweet and the goat cheese gives it a delicious tang. With the mango salsa, you don’t even need a dressing! — EH Stafford, Managing Editor

 

Easy Summer Salad – Greens, Goat Cheese, Beets, Watermelon, and Mango Salsa

by Nicole Ionescu and Ellen Stafford

 

 

 

Ingredients – Makes 4 large salads or 6 small ones

1 container – Cubed Watermelon (approx. 16 oz.)

1 container – Pineapple Mango Salsa (approx. 5 oz.) – ready made of chopped mango, pineapple, cilantro, salt, pepper, onion, jalapeño and lime.

1 container – Greens – Sweet Baby Lettuces

1 pkg. – Cooked Beets (you can substitute canned sliced beets)

1 pkg. – Goat Cheese (approx. 4 oz.) – I chose blueberry, lemon & thyme. If you like nuts, a goat cheese with walnuts is another good choice.

 

Instructions

This salad makes a delicious presentation when layered. A dressing is not necessary, however, if you have a sweet vinaigrette that you enjoy, feel free to toss the salad in a larger bowl and then serve.

 

 

 

Start with greens and add the beets. Beets can be sliced or chunks.

 

 

 

 

 

 

 

 

 

Add watermelon chunks. Crumble goat cheese and sprinkle on top.

This variation is what my niece put together for supper in literally minutes. It was delicious!

 

 

 

 

 

 

 

 

As I was wandering through the produce aisle in the grocery store, I found the mango salsa. I topped my version of this salad with it and it adds a colorful, spicy tang.

Enjoy!

 

 

 

 

Photos, preparation and serving notes

EH (Ellen) Stafford, Managing Editor

 

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