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Berrylicious Summer Salad
Home Cooking

Berrylicious Summer Salad

   

Tired of making the same salads for dinner or lunch? Sometimes it’s easy to get stuck in a rut with the usual salads. Even when you go to restaurants, it seems like the salads get repetitive. Wedge salad, cobb salad, caesar salad, pear and arugula pecans with goat cheese, spinach and bacon….But don’t fret, now you can make your own new salad which can not only wow your family but also your friends. This is one healthy and extremely tasty salad that can be served right away or stored and be eaten the next day. I call this berrylicious salad because it has cranberries in it and a dressing made from raspberry jam:)

Berrylicious Summer Salad

Serves: 2           Prep Time: 10 mins

Ingredients:

2 cups sliced persian cucumbers

1 cup garbanzo beans

3 cups hand torn roasted chicken (store bought, remember to discard the skin)

1 cup sliced cherry tomatoes

1/2 cup corn

1/4 cup minced green onions

Raspberry Balsamic Dressing

3 tablespoon raspberry jam

3 tablespoon balsamic vinegar

1 tablespoon agave

4 tablespoon olive oil

1/2 teaspoon salt

1 teaspoon black pepper

Method:

1. Place all your salad components in a large bowl

2. Whisk your ingredients for the dressing in a small bowl and taste. Season with more salt if you need it or agave if you like it sweeter

3. Pour the dressing on top of the salad and toss

This is one incredibly tasty salad! You'll definitely want to add this into your salad rotation. It's also perfect for this summer.

About the Author

"I run a business by day, work the kitchen lines at night, switch into blogger mode by midnight and occasionally travel the world to hunt for inspiration" Kathy Fang is chef and co-owner of Fang, a Chinese restaurant in San Francisco offering a fresh take on dishes influenced by both Northern and Southern China’s cuisine. The daughter of famed House of Nanking chef/owner Peter Fang, Ms. Fang has emerged from her renowned culinary family to enliven San Francisco’s food scene with her own cuisine at Fang Restaurant located in the city’s South of Market (SOMA) neighborhood. She has contributed and appeared in numerous publications such as Wall Street Journal, Self Magazine, Men's Journal, SF Chronicle, Singtao Daily, Examiner, Munchies, and makes appearances on Food Network, CNN, and Travel Channel. She recently became a two time Chopped Champion.