My mother and sister flew in for Junior’s graduation. Though I had planned to grill ribeye steaks, the hour was late and it seemed better to enjoy steaks on Friday night instead so we could linger over them without having a work day hanging over our heads. So I opened my newly-stocked refrigerator and tossed together this salad–pretty, tasty, and light. As for dressing, I turned to our favorite standby, Ken’s Steak House dressings: Blue, Ranch, and Raspberry Vinaigrette. Perfect!
8 cups fresh spinach
4 cups iceberg lettuce, shredded
2 mini bell peppers (read and yellow), sliced thin into rings
1 cup matchstick carrots
1-1/2 cups strawberries, sliced
1 mango, peeled, pitted, and chopped
1 orange, peeled and diced
2 kiwis, peeled and chopped
1-1/2 cups deli-sliced turkey breast, diced
3/4 cup reduced-fat feta
1/2 cup walnuts, chopped
1) Easiest recipe ever (well, aside from the chopping, slicing, and dicing). Put everything in a large salad bowl, toss, and serve with your favorite dressing or a nice variety of dressings
NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 05/18/12.