Pat's Summer Salad Recipe
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2 cups fresh baby spinach
1 large head iceberg lettuce, torn in bite-size pieces
1 cucumber, peeled and sliced
1 carrot, peeled and sliced
1 red onion, quartered and sliced
1 yellow squash, halved lengthwise and sliced
1 1/2 cups grape tomatoes, halved
1 cup mandarin orange sections
1/2 to 1 cup poppyseed or other dressing
1 1/2 cups toasted pecans
1 cup crumbled bleu cheese
Instructions
1 large head iceberg lettuce, torn in bite-size pieces
1 cucumber, peeled and sliced
1 carrot, peeled and sliced
1 red onion, quartered and sliced
1 yellow squash, halved lengthwise and sliced
1 1/2 cups grape tomatoes, halved
1 cup mandarin orange sections
1/2 to 1 cup poppyseed or other dressing
1 1/2 cups toasted pecans
1 cup crumbled bleu cheese
Combine spinach, lettuce, cucumber, carrot, onion, squash, tomatoes and oranges in a large salad bowl. Add dressing, and toss until vegetables are coated. Sprinkle pecans and bleu cheese on top. Serves 6 to 8.
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