Aug 28, 2012

Summer's Bounty Salad

In our house, we can't get enough salads when the weather is warm and fresh produce is plentiful. I try to revolve around a simple equation: greens + vegetables + cheese + protein. I like to think it equals an all-around fulfilling meal. Need inspiration? Just go to a local market or grocery and grab whatever stands out. On this day it was golden-yellow summer squash. I love the vibrant color and distinct  flavor of this seasonal gourd, especially when the yellow in salads is typically spoken for by corn. If you're like me, you've had enough corn this summer to grow a field in the backyard.

Ingredients:

  • 2-3 golden summer squash, quartered, seeded and diced
  • 6 small ripe tomatoes on the vine, quartered, seeded and diced
  • 1 ripe avocado, diced
  • 1 ball of fresh mozzarella, cubed
  • 1 C of artichoke hearts, diced
  • 4 sausage links of choice (we used chicken sun-dried tomato)
  • bunch of fresh basil
  • 1 C good evoo
  • 1/4 cup pine nuts, lightly toasted
  • 1/2 cup Parmigiano-Reggiano cheese, freshly grated
  • fresh greens such as arugula, spinach, or radicchio 
  • lemon white balsamic dressing, bottled
In a small fry pan on medium heat, brown the sausage. Once golden and warmed through, remove from pan reserving any drippings. Slice on an angle and set aside. 




Add squash to the same pan with reserved sausage drippings. Season with salt and pepper. Saute until tender, about 5 minutes.




Prepare pesto dressing by adding basil, evoo, toasted pine nuts, and Parmigiano-Reggiano cheese to food processor. Pulse until smooth. Pour over tomatoes, avocado, artichokes, and mozzarella. 






Dress the greens with lemon white balsamic dressing and finish with sliced sausage, pesto mixture, and sautéed squash. Serves 4.





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