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Summer Salad

This recipe is from Pamela Fitzpatrick and Michael Grieb of Fox and Abel market in Chicago. They shared it with Martha Stewart Living Radio (Sirius channel 112).

Ingredients

  • 1 bag red leaf lettuce or spring mix
  • 2 cups sliced peaches
  • 1 cup seedless grapes
  • 1 cup seasonal vegetables, medium dice
  • 1/2 cup Fox & Abel balsamic vinaigrette
  • 4 slices Neuske's bacon, cooked, cooled, and crumbled
  • 1 cup pecans
  • 2 tablespoons butter, melted
  • 1/4 cup Turbinado sugar

Cook's Note

To serve: Place the greens in a serving bowl. Top with the fruits, veggies, and vinaigrette. Garnish with the nuts and bacon.

Directions

  1. Step 1

    Toss the vegetables and fruit with the vinaigrette and refrigerate for about an hour.

  2. Step 2

    Preheat oven to 400 degrees, toss the pecans in the melted butter and then in the sugar

  3. Step 3

    Spread the coated pecans out on a lined baking sheet. Toast in the oven for approximately 4 to 5 minutes, until the coating is shiny

  4. Step 4

    Cool and store covered at room temperature.

Source
Radio, June Summer 2008