MY FRESH SWEET FIGS, KIWI, CUCUMBER and TART CHERRY SALAD over a BABY SPINACH BED with BALSAMIC DRESSING!
Salads are so multipurpose and useful. We can have a salad for lunch just like this one or we can have one for dinner by adding a protein element such as roasted chicken, pork tenderloin slices, hardboiled eggs, etc. This particular salad is so refreshing and work wonders on a hot sunny-humid day as well.
Approx. Prep and Cook Time: 15 Minutes
Approximate Cost: $6.10 or $3.05 PER SERVING
Difficulty Level: Easy
Allergens, Other: Gluten Free __X__ Vegetarian __X__
2 med-size figs, rinsed, pat dry and sliced ($1.75)
2 large Kiwi’s, rinsed, pat dry, peeled and sliced ($1.00)
2 baby cucumbers, rinsed, pat dry and cut diagonally (.35)
2 ½ c. Baby Spinach ($1.50)
1/3 c. Tart Dry Cherries (.90)
2 tbsp. of my basting EVOO (.40)
1 tbsp. Balsamic vinegar (.10)
½ tsp. of my dry seasoning, (or garlic salt or the salt of your choice or no salt) (.10)
Gather a med-size glass bowl and prepare all the above mentioned ingredients as listed.
Place the spinach at the base of the bowl and start adding the different fruits as I did or as you want them to look.
In a separate small bowl add the vinegar, salty ingredient and then whisk in the oil until all ingredients are emulsified. Time to eat folks!
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.