End of Summer Salad
Summer's final bow deserves something worth remembering.
The tomatoes are at their peak, the peaches won't last much longer, and summer is packing its bags. Make this salad now, then dream about it all winter.
YIELD: 4 main/ 8 side | PREP TIME: 25 min | COOK TIME: 15 min | TOTAL TIME: 40 min
INGREDIENTS:
Dressing
You'll need ½ c of Ginger Peach Dressing for this recipe. Get the recipe here.
Salad
4 c Romaine lettuce, torn
4 c Fresh spinach
12 oz Bacon
1 large Avocado, sliced
2 medium Heirloom tomatoes, sliced
½ c Gorgonzola, crumbled
½ c Ginger Peach Dressing
INSTRUCTIONS:
In a large skillet over medium heat, cook the bacon for 10–15 minutes until slightly crisp, turning occasionally. Remove from the skillet and drain on paper towels. Set aside to cool, then crumble into bite-sized pieces.
2
Rinse and spin dry the romaine and spinach. In a large bowl, toss the greens together until evenly combined.
3
Slice the tomatoes and avocado. Add to the greens along with the crumbled bacon. Sprinkle the gorgonzola over the top.
4
Drizzle with Ginger Peach Dressing. Chill briefly and toss lightly just before serving.
NOTES:
Heirloom tomatoes: Use whatever variety looks best at the market — mixed colors make the salad stunning on the plate. Slice them just before serving so they don't water down the greens.
Avocado tip: Slice the avocado last to prevent browning. A squeeze of lemon juice over the slices buys you a little extra time if you're prepping ahead.
Gorgonzola substitution: Not a blue cheese fan? Crumbled feta or shaved parmesan work beautifully here too.
Make it a main: This salad is substantial enough for a full meal for 4 — the bacon, avocado, and gorgonzola bring real staying power.
Dressing tip: The Ginger Peach Dressing is the star of this salad — don't swap it out on the first try. Make it once and you'll understand why.
