As promised yesterday, here's the recipe for the summer salad we enjoyed for our 4th of July celebration:
Sarahs Favorite Summer Salad
1 large tub of baby romaine leaves
1 can of mandarin oranges, well-drained
1 cup of fresh strawberries, sliced
1 cup of fresh blueberries, rinsed and well-drained
1 cup of fresh pineapple, sliced into bite-size chunks
1/3 cup of roasted, salted pumpkin seeds
2 tsp. of butter
3/4 cup of roughly chopped pecans
bottle of Briannas Homestyle PoppySeed Dressing
Melt butter in a frying pan. Over medium heat, toast pecans in the butter, stirring lightly every minute, until pecans are coated in butter and are lightly toasted (4-5 minutes). Set aside to cool. Combine romaine leaves and fruits. Sprinkle in roasted pumpkin seeds and toasted pecans. Serve immediately with poppyseed dressing.
Now, I have to admit that I NEVER measure ingredients for this salad, but I included approximate quantities for my culinary-challenged friends. Feel free to use whatever combination of quantities you like.
At our house, we love to grill chicken tenders and serve them with this salad for a quick, healthy meal. Add a loaf of artisan bread and you've got a great summer-time meal. But, this salad also makes a delicious side dish, too.