Kitchen Table: Summer Salads


| June/July 1996





Serves 6

Summer salads, like this one, can be served as a refreshing light meal or a side dish.

Salad

• About 30 tender young spinach leaves
• 12 tender young arugula leaves
• 1/2 jicama, peeled and shredded
• 24 asparagus spears

Vinaigrette

• One 10-ounce package frozen raspberries in syrup, drained
• 6 tablespoons olive oil
• 1/4 cup whipping cream
• 1 tablespoon raspberry vinegar
• Salt to taste

Garnishes





mother earth news fair

MOTHER EARTH NEWS FAIR

Oct. 21-22, 2017
Topeka, KS.

More than 150 workshops, great deals from more than 200 exhibitors, off-stage demos, inspirational keynotes, and great food!

LEARN MORE