Salads are the perfect summer food. They're light and refreshing-- just what you need for those hot July and August evenings when you can't step outside without wanting to jump in a pool. This salad takes advantage of the last of the summer fruit I love so much; blueberries and strawberries. The delightfully sweet and tangy dressing also adds a nice touch to all of fresh seasonal goodness.
For the salad you'll need:
2 cups baby spinach
3/4 cup strawberries, chopped
1/2 cup fresh blueberries
One large purple plum, chopped
1/4 cup almond slivers
Mix all ingredients in a large salad bowl and chill before serving. Add dressing to taste.
For the vinaigrette you'll need:
1/4 cup olive oil
1/8 cup fresh lemon juice
1/8 cup orange juice
1/4 cup campaign vinegar (I highly recommend Trader Joe's orange muscat campaign vinegar)
Combine the ingredients in a small jar. Chill and shake well before serving (vinaigrette will separate). Vinaigrette can be stored in a sealed jar in the refrigerator for several weeks.