Summer Salad (with Fennel, Mint & Raisins)
Summer has officially arrived in Spokane!
As the nights start to heat up, you’ll probably notice the plants in your garden start to grow by leaps and bounds…
I typically spend the spring thinking “when is this stuff going to be ready to eat?” and about now is when I start thinking “how am I going to eat all this stuff?!”
It’s a good problem to have!
One of my favorites things about our garden is all the fresh greens…although spinach has already come and gone, we have a tone of kale, chard and romaine lettuce to use.
And one of the best ways to use all our fresh greens is to make a huge salad.
So if you have some extra greens to use up, or if you just want a really delicious salad recipe, I think you’ll really like this recipe. Enjoy 🙂
- Several cups of fresh greens, chopped or torn into pieces (aka spinach, kale, chard, or any kind of lettuce)
- 1 bulb of fennel
- 1/2 head of red cabbage, chopped
- 1/2 cup fresh mint, chopped
- 1/2 cup organic raisins (be picky here!)
- Olive oil and balsamic vinegar (dressing)
- Place all your greens into a large salad bowl
- Top the greens with the red cabbage, fennel, mint and raisins (in that order looks nicest!)
- Apply olive oil and balsamic vinegar to taste (we tend to use a lot of oil and vinegar on our salads, but everyone has their own taste)
- Gobble gobble!
Depending on your preference, you can always top your salad with your favorite protein, like grilled chicken, salmon or ground beef.
I enjoy topping mine with savory ground beef for breakfast, while my wife tops hers with a few fried eggs.