End of the Summer Deconstucted Salad

Taking advantage of the last of our garden produce, I made this deconstructed salad that I dressed with parsley-infused olive oil and balsamic vinegar. We managed to gobble it up!

Ingredients I included from left to right (with links to some recipes) . . .

Bursting w/ Flavor Grape Tomatoes w/ Honey

Argula

Radishes, thinly sliced

Green Beans, steamed

Pickled Onions

Hard Cooked Eggs, sliced

Salmon, baked & chunked

Sweety Drop Pickled Peppers

Refreshing Watermelon & Toasted Pecan Salad

Inspired by a recipe on Food Network’s The Kitchen, I combined ingredients we had on hand to create a refreshing  summer salad. The peppery taste of arugula is an interesting addition to the salad.

Watermelon & Toasted Pecan Salad

Garden greens including baby spinach, arugula and summer lettuce, washed, spun dry & chilled

(Seedless) Watermelon chunks, chilled

Toasted pecans (toasted for about 4-5 min. @ 350°)

Mom’s Celery Seed Dressing

Kosher salt and freshly ground pepper to taste 

1. Add greens to a salad plate.
2. Add a generous amount of watermelon chunks.
3. Liberally sprinkle with toasted pecan.
4. Drizzle with Mom's Celery Seed Dressing and add salt and pepper to taste.