(I love the 1950s style)
When I arrived home it was 94 degrees outside and my house was 82. There was no way you could pay me to turn on our oven. So, I had to figure out a cook free meal. That is when I came across a few different salad recipes. I combined what I'd found and came up with this:
Blueberry and Chicken Summer Salad:
1 package of fresh baby spinach
3 cups of strawberries, stem and slice
2/3 cup of pecan halves, roughly chopped
2 cups of blueberries
1/2 tomato, chopped
3 cups of chicken chopped (Use leftover chicken breast, this is optional)
1/3 cup of balsamic vinegar
1 lemon with zest and juice
1/2 tsp pepper
1/4 cup of olive oil
Mix your dressing first by pouring in your balsamic vinegar, pepper, lemon zest, and squeezing lemon juice. Whisk together and slowly add in your olive oil.
While that sits assemble your salad with the ingredients listed above to your desire. (The amount above made 2 adult servings and 1 child serving)
Pour a small amount of your dressing on the salad and enjoy! The flavors taste wonderful together. I honestly didn't have high hopes. Even my six year old cleared her plate.
Great for a refreshing meal on a hot day!