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





elderberry, echinacea, bee hive

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