Easy Summer Green Salad Recipe

Perfect, easy summer salad recipe - baby lettuce, spinach & arugula, with dried cranberries, toasted walnuts, simple lemon oil herb dressing

On a recent CA vacation, I ordered a similar salad at a pizza/pasta restaurant and loved it. Maybe I was salad deprived, but I couldn't stop eating it. I finally thought to share the gigantic salad with my husband when it was 3/4 gone!

Their salad had candied walnuts and a vinaigrette dressing. Ours has toasted walnuts and a lemon & olive oil dressing. You could use a different dressing - raspberry vinaigrette would be nice, pecans instead of walnuts, raisins instead of cranberries, but I do believe that arugula is an essential ingredient. I didn't have any for the salad pictured, and it just wasn't quite the same.

Being vegan, I asked for my salad without feta cheese, but if you eat dairy, that would also be tasty in this salad.

Enjoy this easy summer salad with a light pasta dish like Spaghetti with Lemon and Olives, or Classic Vegan Fettucine Alfredo.

4 Servings: Experience maximum taste and nutrition by using organic greens for this salad recipe - not critical for the cranberries and walnuts.

Nutrition Data Per Serving, 93 g: 272 calories, calories from fat 202, 23 g fat, 16 g carbohydrate, 166 mg sodium, 3 g dietary fiber, 3 g protein, 60% RDV Vit A, 21% RDV Vit. C., 5% RDA calcium, 7% RDA Iron, very low in cholesterol, good source of manganese, very good source of Vit. A & Vit. K. Estimated glycemic load: 7.

Salad Ingredients:

• 2 cups washed baby spinach
• 2 cups organic mixed baby lettuce
• 2 cups baby arugula
• 1/2 cup toasted walnut pieces
• 1/2 cup sweetened dried cranberries
• Lacto Veg Option: A sprinkle of crumbled feta cheese

Salad Dressing Ingredients:

• 2 Tbsp fresh squeezed lemon juice
• 1/4 tsp salt
• 1/2 tsp fresh ground pepper
• 1 tsp dried basil leaves or Mediterranean herb mix
• 1/4 cup olive oil

Salad Directions:

1. Wash and drain the salad greens
2. Preheat oven to 300 degrees (a toaster oven is ideal)
3. Spread the walnuts in a shallow baking dish and toast in the oven for 20 minutes, setting the rack just above the middle of the oven. Set aside to cool when toasted
4. Add the salad dressing ingredients to a small jar with a tight fitting lid. Shake well.
5. Place salad greens in a bowl twice the size needed to hold the salad (this will make tossing it easier.)
6. Sprinkle the walnuts, cranberries and optional feta over the greens
7. Give the dressing a final shake, pour on the salad and toss lightly, or serve on the side
8. Serve immediately

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