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As a follow up to my favorite soup post, here is my favorite salad recipe. The flavors of this colorful salad pair quite well with most main courses especially with those that have an Italian or Mediterranean flair. Even thought I’m not much of a meat eater, I think it will go well with fish, chicken or steak.
This time of the year all I want to eat are big fresh salads, and as it gets warmer, you will see an increase in salads, and summer soup recipes in my blog. I also love to drizzle them with homemade vinaigrettes, once you start making your own vinaigrettes, you won’t go back as they taste infinitely better than store bought dressings. Wait until you try this Rosemary and Basil vinaigrette…mmmm so good. I hope you all enjoy, and please let me know what you think!
AuthorPapeoByPepiCategorySalty RecipesHealthy Mixed Greens Salad
In a large bowl, toss together the mixed greens, avocado, sugar bomb tomatoes, tuna, surimi, and eggs. Set aside
Shake all the vinaigrette ingredients together in a tightly-lidded container or whisk them together in a small bowl.
Let the vinaigrette stand for about 10 minutes to rehydrate dried herbs, and blend the flavors.
Shake again, and dress the salad as desired.
Ingredients
Directions
In a large bowl, toss together the mixed greens, avocado, sugar bomb tomatoes, tuna, surimi, and eggs. Set aside
Shake all the vinaigrette ingredients together in a tightly-lidded container or whisk them together in a small bowl.
Let the vinaigrette stand for about 10 minutes to rehydrate dried herbs, and blend the flavors.
Shake again, and dress the salad as desired.
