This salad is a perfect mix of sweet, fresh and savory. Vegetarian with vegan options.
8cupsyour favorite mixed greens
1/2large papayaseeded and cubed (use a whole small papaya)
1pintstrawberrieshulled and halved
1/2medium red onionthinly sliced
1/2pintyellow grape tomatoes
1/2english cucumberthinly sliced
1/4cupshredded red cabbage
4ouncesblue cheesecrumbled (omit to keep this vegan)
Lemony Vinaigrette with Sumac:
1/3cupfresh lemon juice
1teaspoonhoneyuse pure maple syrup to keep this vegan
3/4teaspoonfine sea salt
1/2teaspoonground black pepper
2/3cupextra virgin olive oil
In a jar or small bowl, whisk together the dressing ingredients. Set aside.
On a large platter, arrange your mixed greens. Top with the remaining ingredients and as much dressing as you’d like. There will be plenty left over to use on other salads. If you’d like, sprinkle a bit more sumac on top. Serve.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com