Pat’s Summer Salad

  • Yield servings


2 cups fresh baby spinach
1 large head iceberg lettuce torn in bite-size pieces
1 cucumber, peeled and sliced
1 carrot, peeled and sliced
1 red onion, quartered and sliced
1 yellow squash, halved lengthwise and sliced
1 1/2 cups grape tomatoes, halved
1 cup mandarin orange sections
1/2 to 1 cup poppyseed or other dressing
1 1/2 cups toasted pecans
1 cup crumbled bleu cheese


  1. Combine spinach, lettuce, cucumber, carrot, onion, squash, tomatoes and oranges in a large salad bowl.  Add dressing, and toss until vegetables are coated.  Sprinkle pecans and bleu cheese on top.

—Pat Logsdon, Leitchfield, Ky.



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