There is nothing better than digging into a cool, crisp, homemade salad on warm summers night. Let cooking be part of an adventure starting with a family outing to a strawberry field, a wander through a local farmer’s market for your favorite salad fixings and a selection of your favorite nuts (roasted by you, of course).

Keep the fresh flavors of summer rolling at your next potluck with this recipe:

Chef John Mitchell’s Summer Salad

Recipe by John Mitchell, Chief Innovation Officer & Executive Chef

Salad

3-4 cups of your favorite greens (kale, romaine or arugula)

1 cup of spinach

½ cup of Feta Cheese

1 pint of hulled Strawberries

¼ cup of sliced almonds and/or

¼ cup roasted sunflower or pumpkin seeds (optional)

Dressing

¼ cup Balsamic Vinegar

¼ cup finely chopped shallots

¾ cup Olive oil

Salt + Pepper to taste

Instructions:

1. Mix greens, spinach in large salad bowl
2. Top with chopped strawberries
3. Crumble feta on top

Dressing: mix vinegar, shallots, salt and pepper. Whisk in olive oil and drizzle over greens. Sprinkle crunchy seeds and nuts over salad just before serving.

Pairs great with our Cherry tomato flatbread (link) and your favorite “boxed wine” (thanks Jen).