The Perfect Salad for Summer

cooking
Written By Judy Doherty, MPS, PCII

Summer Pretty Salad

This salad is big on beauty and low on work!

  • cutting board
  • chefs knife
  • 4 cups mesclun greens (washed and drained, ready to serve)
  • 1 cup arugula (washed and drained, ready to serve)
  • 1 cup edible flowers nasturtiums, pansies, etc (rinsed and patted dry)
  • 1 cup strawberries (quartered and hulled)
  • 2 tbps almonds (chopped and toasted)
  • 1/2 cup cherry tomatoes (halved)
  • 1/2 cup greek yogurt
  • 2 tablespoons red wine vinegar
  • 1 tsp Italian seasoning
  • 1 tablespoon skim milk or plant-based milk

  1. Make the dressing by mixing the yogurt, vinegar, milk, and seasonings. Whisk smooth in a bowl with a whip then chill in a serving cup.

  2. Place the greens on a large plater or platter. Top verh the edible flowers, strawberries, almonds, and tomatoes. Cover and keep chilled until ready to serve.

  3. When it is time to serve the salad, serve the dressing to the side.

Salad
American
salad

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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