Summer Salad Idea

Summer Salad Idea

Last week Brandon’s brother gave us a CSA (Community Supported Agriculture) box from a summer program he is a part of. We went back and forth about signing up for a CSA this summer. We decided not to this year but I will still frequent the farmers markets so no worries here!

I forgot to take a picture but the box included cucumbers, zucchini, curly parsley, kale, red leaf lettuce, spring onions, peas, carrots, and a variety of beets.

The easiest way to utilize summer’s wonderful bounty…make a salad! This is by no means a recipe…just an idea of a delicious combo of ingredients for a healthy, filing salad.


Here’s the lineup….red leaf lettuce tossed in a homemade vinaigrette, peas, carrots, cucumbers, roasted beets, candied walnuts, bacon, and goat cheese.

This recipe below is my go to salad dressing when I am in a hurry.

[recipe title=”Quick Balsamic Vinaigrette” Difficulty=”Easy” Time=”2 minutes”]


  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp dijon mustard
  • salt and pepper to taste


  • Add all ingredients into a small bowl and whisk until it is completely combined.


Before prepping all of your other salad ingredients you will want to get your beets roasting in the oven because they take about 1 hour. Slice off the top and bottom of the beets after washing them. Each beet goes in it’s own little tin foil package with olive oil, salt, and pepper. Place the tinfoil packets into a baking dish and roast at 400 degrees for 45-60 minutes, until a fork easily pierces the middle. When they are cool enough to handle peel off the skin and cut into small pieces.


While the beets are roasting cut and wash the lettuce and toss in the vinaigrette. This recipe makes the perfect amount to dressĀ a small head of lettuce. Place the dressed lettuce on plates. Top with thinly sliced carrots and cucumbers. Cut pea pods into 2-3 pieces and place on top of the salad. Dice 2-4 slices of bacon, fry until it reaches your desired crispness, drain, and add to the salad. Add your roasted beets. Sprinkle on candied walnuts. Crumble on some creamy, tangy goat cheese and dig in!






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