Summer Fruit and Greens Salad with Poppyseed Dressing

If you enjoy having lunch with a friend and you are interested in cooking with fresh produce, join us for “Lunch and Learn” in our classroom sometime soon! Our culinary team served a delicious lunch last week while Lana Shepek, our culinary educator, shared tips for preparing fresh picked Eckert blueberries, peaches, garlic, onions. She demonstrated 3 recipes, one of which was refreshing summer salad.

Lana featured homegrown blueberries and Midwestern cantaloupe in the salad but this recipe is also divine with fresh peaches and blackberries. Our motto in the classroom is “use the freshest produce you can find and let the natural flavors sing!”  

We combined the dressing ingredients in a jelly jar (look how pretty it looks prior to shaking) before drizzling it on the salad combination. We didn’t use any cheese but feta cheese would be a terrific addition.

 

Our next Lunch & Learn will be on Wednesday, July 17^th at noon. Visit our website to register! Hope to see you there.

Dressing
3 Tbs. red wine vinegar
1/3 cup granulated sugar
1 tsp. dry mustard
3/4 tsp. kosher salt
1/3 cup vegetable oil
1 Tbs. poppy seeds                                

Salad
5-6 cups fresh salad greens
11/2 cups cantaloupe, diced
11/2 cups fresh blueberries
2 large peaches, peeled and sliced  

Blend all dressing ingredients. Place greens on a platter. Mix fruit and dressing together in a large bowl. Pour on top of greens and serve. Makes 6 servings.

Eat well this summer,

Angie