Spinach salad is my favorite way to eat this leafy green. Topped with fresh and dried fruit, a zingy dressing and a few crunchy, toasted almonds. We’ve all seen or eaten the salad with strawberries, but this spinach salad uses perfectly ripe stone fruit and tangy blue cheese. It is by far one of my all-time favorite salads and you know how much I love a good bowl of greens.
Summer time is when I really enjoy salads. The anemic tomatoes of winter are happily forgotten and replaced with gleaming, juicy, bright red beauties. The delicious, but boring cucumbers can go on hiatus along with their carrot friends.
The same ol’ stuff that routinely finds its way into your salad can go by the wayside to make room for things like stone fruit. Sometimes we are on auto-pilot and occasionally get stuck in a bit of a rut. Considering all of the amazing things available to us in the summer, this is the time to branch out and mix it up.