Pat’s Summer Salad

  • Yield servings

Ingredients

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

Instructions

  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.

Comments

Follow

Get every new post delivered to your Inbox.

Join 179 other followers