Fruit in Salad - but not Fruit Salad

A few years ago I came across several recipes for using strawberries in a green salad. The idea of using fruit in this way had never occurred to me. Basically, you use whatever greens you choose (any lettuce, spinach, arugula, etc.) and build a salad by adding sliced strawberries, thinly sliced red onion, chopped nuts (I used walnuts) and a crumbled cheese such as goat cheese. The salad was dressed with a vinaigrette, either purchased or home-made.

This combination is my basis for an almost infinite number of variations, depending on personal taste and what's in season. Almost any fruit can be used, although I always look around to see what is freshest and least expensive. The greens, as I said before, are also interchangeable, as are the nuts and cheese chosen. If you use a hard cheese, such as cheddar or Parmesan, it can be shaved instead of crumbled. You might also like to add fresh herbs, like mint, and a little black pepper to your salad.

For the dressing, I love to use walnut oil and champagne vinegar (two parts oil to one part vinegar). Add salt and pepper to taste. A classic vinaigrette would include olive oil, lemon juice or red wine vinegar, and a little Dijon mustard. Again, the possibilities are endless and a good bottled dressing also works well.

A salad is the ideal summer meal, using fresh seasonal ingredients that do not require cooking. The addition of nuts and cheese boosts the nutritional value of the meal by adding protein and dairy elements. What more could you ask for, especially on a day like today when the heat is so oppressive. Eat healthy and stay cool!