By Christine Zerilli

There’s something about a fresh salad that draws me in, especially during the summer months when fresh produce is abundant. Paired with a light dressing that lightly kisses it, adding just the right amount of flavor ,without drowning it out. This salad comes together quick and easy with a dressing you shake up in a jar. It doesn’t get easier than this ! I love getting up early on Saturday mornings and going to the Farmers Market. I’m like a kid in a candy store! lol vendor after vendor selling a variety of fresh veggies, fruit, honey, homemade jams ……the list goes on and on and that’s fine by me lol. There’s nothing like buying fresh from hard-working farmers. They take pride in what they grow/ make, and it shows! Everything just tastes better. Cleaner. I’m always on the hunt to Find new products /produce I haven’t worked with before. It’s an exciting challenge. This week I found Amaranth greens. I knew about Amaranth seeds, having used them in the past. They have a nutty flavor when toasted and are the grain that grows from the Amaranth plant and gets harvested similarly to wheat, millet, Farro.. you get the idea. What I didn’t know is that both the Amaranth seeds and the leaves are chock full of protein just as much as animal protein which is key for all of us vegetarian/vegans. Sooo when I came across this beautiful bundle of purple leaves and saw it was the last bundle they had, I immediately snatched it up and claimed “victory is mine” well at least in my head I did! lol. I had planned on making a salad for dinner and decided Amaranth greens must be a part of it! ok now that I’ve chewed your ear off…let’s get started making this Summer Salad. Studded with jewel like crimson beets, blueberry vanilla goat cheese….pistachios….MMMM

Recipe:

For the salad:

  • 1 cup fresh spinach
  • 1cup Amaranth greens
  • 1 cup red leaf lettuce
  • 1cup green leaf lettuce
  • 4 oz blueberry vanilla goat cheese cut into small chunks
  • 1/3 cup pistachios roughly chopped
  • 2 medium beets peeled, boiled, chilled, quartered and sliced*

For the HONEY LEMON VINAIGRETTE:

  • 1 tablespoon honey
  • 2 tablespoons lemon juice
  • 1/3 cup extra virgin olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions:

Wash and dry all your lettuces, spinach and Amaranth. I use a salad spinner to ensure the thorough drying of the leaves after a really good washing. Red leaf and green leaf lettuces are delicate and I find using a salad spinner keeps their integrity. Place the leaves in a large bowl arranging them in a pretty way. Remember you eat with your eyes first so get creative! It’s fun!. Arrange the chilled, chopped beets on top of the leaves. Studding them like the beautiful jewels they are! next. add the small chunks of blueberry vanilla goat cheese and scatter the pistachios around the top .

In a jar with a tight-fitting lid, add all the vinaigrette ingredients put the lid on and give a good shake emulsifying it all together. Either dress the whole salad or plate and dress. It’s up to you. That’s it! I told you it was quick and easy.

As always, if you try this recipe, I’d love to hear what you think. I love a good food conversation.

Enjoy!

Chris