fresh & fruity summer salad

It’s easy, colorful, and delicious. And there’s a surprise ingredient in it. Pickled beets! They add beautiful ruby-red color among the greens, oranges and blues, and a tangy-sweet flavor complement.

To assemble the salad, top fresh spinach (from your garden or the market) with favorite summer fruits—melon, peaches, and berries—and the beets. For convenience, purchase ready-to-use pickled beets in jars for just-like-homemade taste. Toss the salad with a refreshing dressing of reserved pickled beet liquid, orange juice, and fresh basil.

What’s more, this nutrient-dense salad brings a healthy serving of vitamins, minerals, and antioxidants to the table! Color—like the deep ruby-red beets—is one way to recognize antioxidant-rich fruits and vegetables. Choose those with the most intense colors—deep red, yellow, orange, and dark green.

Dressing

1 jar (16 ounces) sliced pickled beets, undrained
1/4 cup orange juice
1 tablespoon finely chopped fresh basil or 1 teaspoon dried basil
1/2 teaspoon black pepper
1/4 cup canola or olive oil

Salad

1 package (6 ounces) ready-to-eat baby spinach or other greens, about 6 cups
2 1/2 cups bite-size pieces honeydew melon or cantaloupe
2 peaches, peeled, pitted and cut into wedges
1 cup fresh blueberries or sliced strawberries
1/4 cup toasted sliced almonds

For dressing, drain beets, reserving 1/4 cup liquid. Set beets aside. In small bowl, combine reserved beet liquid, orange juice, basil, and pepper. With wire whisk or fork, whisk in oil. Set aside.

For salad, arrange spinach, reserved beets, melon, peaches, and berries on large platter.

To serve, drizzle with dressing; toss slightly. Sprinkle with almonds. Makes 8 servings.

Nutrition information:
167 calories
2g protein
22g carbohydrate
9g fat
219mg sodium
0mg cholesterol
2.3g dietary fiber
1mg iron; 1640 IU Vitamin A; 27mg Vitamin C.

For more information, visit www.senecafoods.com.