Salad Days

Salad Party at Holly Hill Farm

In the summer months, there is nothing I like better than a tossed salad filled with fresh picked vegetables.  Well, I do also like my Nona’s Homemade – especially white chocolate chip and SS Cheesecake, but I can’t tell you how to  make those!

Over the weekend, we picked up some yummy veggies from Sweet Georgia P’s.  Red leaf lettuce, rainbow swiss chard and sweet carrots are the base of this salad.  But you can use any ingredients fresh from your garden or local farm stand:

Fresh picked salad greens

Did you ever notice how much more flavor these vegetables have than the ones from big supermarkets that have been sitting under a sprayer?  These carrots actually taste like carrot with every bite (not water).

I know bottled dressings are easy, but it so yummy to make your own using stuff you probably have in the house:

Balsamic Dressing
Extra Virgin Olive Oil (I like Roman Table’s)
Balsamic (I also like Roman Table’s)
Garlic (1 clove chopped)
Fresh herbs of your choice (Basil, Oregano, Thyme, Sage)
Pepper to taste

Making Balsamic Dressing

In a jar, toss in chopped herbs, garlic, one part balsamic to two parts EVOO.  Add fresh ground pepper and shake that jar.  We’ve lost the lid, so I simply stir with a fork.  But I’m thinking kids would love shaking some dressing 🙂

Then simply pour your dressing over your salad and toss.  The salad is ready to serve, perfect alone or with grilled chicken, fish or vegetable kebabs.  I’m sure you’ll love it and even the smallest one in your family may surprise you.  I couldn’t believe how Conor inhaled the salad we had at Holly Hill!

Tossed Salad