A fruit salad is a typical side dish at summer get-togethers. It’s also naturally soy-free! However, I happen to loath cantaloupe, honeydew, and most-things-melon. As luck would have it, they are the cheapest of the fruits. Therefore, melon is typically the alpha fruit of the American fruit salad.
Can’t afford a fruit salad sans melon? My remedy: the fruit (in) salad. It’s delicious, cheaper, and still fruity!
Greens (I’m partial to arugula, but anything will do)
Fresh blueberries and strawberries (your local farmers market is a great place to get fresh, organic berries at a reasonable price)
Dried cherries (dried cranberries are generally more affordable and I can hardly tell the difference once they’re mixed in)
(optional) Sliced almonds
(optional) Blue cheese
Italian dressing (Good Seasons’ Zesty Italian packet with balsamic vinegar, olive oil, and water)
Salt & pepper to taste
Wash the berries and greens.
Slice the strawberries.
Toss all ingredients in a bowl and refrigerate if you’re saving it for later.
Add the dressing when you’re ready to serve! Dressing tip: less is more. With the juice from the strawberries, it can get soggy quickly.