Harvest Jewelled Salad

This is a summer garden farm-to-table show off salad. This unusual combination of vegetables and fresh berries with a unique sumac dressing is sure to be a winner.

Course Salad

Cuisine American, Canadian

Keyword farm to table salad, Harvest Jewelled Salad

Prep Time 20

Total Time 20

Servings People

Calories 356kcal

Author Cinde Little

Ingredients

4 cups mixed lettuce combination
2 cups purple kale or arugula remove ribs of kale
2 cups spinach or a variety of unusual mixed greens from the garden such as red shiso, sorrel, nasturtium leaves
¼ cup finely sliced red onion
½ bell pepper, thinly sliced red, yellow or orange
2 mini cucumbers, finely sliced
5 radishes, finely sliced
1 small golden beet, grated raw
2-4 candy cane beets, half grated raw and half thinly sliced for garnish
1 cup raspberries
1 cup blackberries

FINISHING

¼ cup finely chopped mint leaves
⅓ cup slivered almonds, toasted
1 teaspoon sumac*

SALAD DRESSING

⅓ cup olive oil
3 tablespoon lemon juice 1 big lemon
1 tablespoon gluten free soy sauce
1 tablespoon honey
½ cup finely chopped mint leaves
½ teaspoon sumac*
freshly ground pepper to taste

Instructions

SALAD DRESSING

Combine all ingredients in a jar and shake to combine. Set aside.

GREENS

Mix together all greens, onion, red pepper, cucumber and radishes and arrange on a large platter. If serving immediately you could toss this mixture with some of the dressing.
Going around the outside of the platter alternate the grated and sliced beets.
Arrange berries within the center of the salad.
Sprinkle with chopped mint leaves, almonds and sumac.

ALTERNATE DRESSING

This salad is also delicious with many basic vinaigrette dressings. See notes.

Notes

*Sumac is a dried spice that can be found at Middle Eastern grocery stores. Once you have it try the recipe for Pomegranate Salad Dressing that is part of my Falafel Bowl.

For an alternate dressing try Shallot Vinaigrette or this basic vinaigrette dressing.

Nutrition