Fruit and Tender Greens Salad

 
1 T. lemon juice
1 T. water
1 1/2 cups Fuji apples or other apple of choice, cored, and diced
2 cups cantaloupe or other melon, cut into balls with a melon baller
2 cups peaches or nectarines, peeled, pitted, and sliced
1 1/2 cups kiwi, peeled, cut into quarters lengthwise, and sliced
8 oz. spinach, triple washed, patted dry, destemmed, and torn into bite-sized pieces
6 cups Boston or Bibb lettuce, washed well, patted dry, and torn into bite-sized pieces
1 cup sliced almonds
1 recipe Melon-Orange Vinaigrette
 

In a large bowl, stir together the lemon juice and water. Add the diced apple and toss well to thoroughly coat the apples with the mixture to prevent browning. Add the cantaloupe, peaches, and kiwi, and toss gently to combine. In another large bowl, place the spinach and lettuce, and toss them together. Add the fruit mixture and almonds and toss gently to combine. Drizzle a little of the Melon-Orange Vinaigrette over individual servings.

Serves 6-8

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett