This time of year we eat a lot of salads around here. And since we started receiving our weekly CSA, even more so. There are always a lot of salad greens in the box along with new and unfamiliar veggies. This is our first year taking part of a CSA (community-supported Agriculture, see note) and I can already tell that it is making us eat a lot more veggies than we normally do. And to know that it is so fresh and organically grown is very satisfying.
A salad is a great way to clean out your fridge of any left behind fruits or veggies. I had some raspberries that needed to be eaten asap along with a small piece of English cucumber and a piece of red onion. With the addition of some toasted almonds and a drizzle of basil vinaigrette it made for a crispy and very pretty salad. This basic salad will be great with any greens you may have on hand and would be delicious with blueberries or strawberries too. Enjoy!
For the salad:
Approx. 4 cups of greens (arugula, spinach, whatever you have on hand)
Approx. 1 cup raspberries
Approx. 1/4 cup thinly sliced red onion
Approx. 2 cups of sliced cucumber (I prefer the English kind)
Approx. 1/2 cup of coarsely chopped toasted almonds
Vinaigrette:
3 tablespoons of either sherry vinegar or white or raspberry vinegar
1 tsp chopped fresh basil
5 tablespoons extra-virgin olive oil
salt and freshly ground pepper to taste
Toast the almonds in a dry pan over low heat until slightly golden.
Put all salad ingredients in a large bowl. Whisk the vinaigrette ingredients together and pour over salad a little at a time. I don't like too much dressing. Just barely enough to cover the greens.
Serves 3-4
Note: In a typical CSA subscribers pay a producer in early spring and then receive
a weekly share of the produce all season long. I share with someone else, and still it is a lot.
(Recipe idea from Experience Life, 2012)
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