1. Watermelon and Arugula Salad
Whisk together 1 tbsp red wine vinegar and 1 tbsp fresh lemon juice. Slowly add 2 tbsp olive oil and whisk. Season with kosher salt and black pepper. Place 3 cups cubed watermelon, 5 oz arugula, 2 oz toasted pine nuts and 2 oz crumbled feta cheese in large bowl. Toss with vinaigrette. Serves 4.
2 Corn, Avocado and Tomato Salad
Place 2 cups of corn, 2 chopped avocados, 1 pint halved cherry tomatoes and ½ finely chopped red onion in a large bowl. In a separate bowl, whisk together 2 tbsp olive oil, 1 tbsp fresh lime juice, ½ tsp lime zest, ¼ cup fresh chopped cilantro, and a pinch of salt and pepper. Pour vinaigrette over veggies and gently toss. Serves 4 to 6.
3. Strawberry Salad
Mix 1 bag of romaine lettuce, 1 pint of sliced strawberries, 1 can of hearts of palm (sliced), ½ cup of halved pecans, and ½ sliced red onion in large bowl. Toss with Brianna’s blush vinaigrette – the one with the strawberry on the bottle. Serves 4.
4. Green Bean Caprese Salad
Boil water and season with salt. Add 1 lb green beans and cook 4 to 5 minutes until crisp-tender. Drain and rinse with cold water. Spread on cookie sheet to cool. Combine cooled beans, 1 cup cherry tomatoes, 5 oz mozzarella cheese balls (quartered), ½ cup thinly sliced basil and 3 oz arugula. Toss with balsamic vinaigrette. Serves 4.
5. Blueberry Kiwi Salad
Toss together 2 kiwis (peeled and chopped), 1 cup blueberries, ½ cup pistachios, ½ cup crumbled gorgonzola cheese, and 5 oz baby spinach. Toss with raspberry vinaigrette. Serves 4.
6. Summer Fruit Salad
Combine 1 pint blueberries, ½ lb bing cherries (halved and pitted) and 4 peeled and sliced peaches in large bowl. Toss with 1 tbsp sugar and 1 tsp vanilla extract (or 1 tbsp Grand Marnier). Serves 6.