Sweet Summer Salad

[JGB]

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Sweet Summer Salad


Some people don't like the combination of fruit and vegetables, yet the blend of sweet, tangy and bitter flavors proves to be light and delicious. Use the freshest, most flavorful fruit available -- it makes all the difference. That means, only make this in the summer when the fruit is really ripe.

Dressing:
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1/4 cup raspberries or strawberries
2 Tbsp raspberry or other fruit vinegar
3 Tbsp water or broth, or oil
2 tsp honey or other sweetener
2 tsp Dijon mustard
freshly ground pepper, to taste
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Salad:
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4 cups mixed baby lettuce
2 cups arugula or other bitter greens
1/4 cup sliced onions or green onions, use white and green parts
1 cup summer stone fruit (peaches, apricots, plums, nectarines), sliced
1 small avocado, cut into 12 slices
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For Garnish:
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3 Tbsp toasted sunflower seeds
3 Tbsp raspberries or strawberries
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Low Down: Use the Lite versions of the vinegar and oil. Consider a sugar substitute such as SPLENDA for the honey if you like.
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Combine all dressing ingredients in a small food processor or blender. Purée until well combined. Set aside.
Combine the lettuce, arugula and onions. Mix with the dressing and arrange on a large platter or individual plates. Place the fruit and avocado on top. Garnish with the sunflower seeds and raspberries or strawberries.

Serves 4 to 6

Prep Note:
This dressing tastes great on other salads and will last five days in your refrigerator.

Variation: Â{omitted}If you want even more flavor contrast, add a few chopped salty olives or capers.