Summer Salad with Honey Balsamic Vinaigrette


Prep time: 10 minutes

Serves: 2-4 (2 for lunch, 4 for side dish)

Salads have never been my thing. My husband, either. He famously tried his first salad at age 22. Ouch. But since that time we have done pretty well for ourselves. I can’t say we are regular salad eaters, but we I know how to make a good salad when the time is right. Last week was one of those times. I had just learned that you could eat carrot greens (score!) and I had fresh strawberries from the farmer’s market. Despite my preference for veggies in other forms, I sprung for it.

This salad embodies all the great things about summer cooking – the freshness, the flavor, and the ease of preparation. And its the perfect dish to serve when you’re having folks over dinner. Even folks that don’t love salad. Why? The dressing. I first had something similar at my brother’s wedding, and I’ve never looked at a salad the same way again. Its sweet and tangy, and you could coat practically anything with it – and it would still taste good. You’re welcome.

P.S. If you can spell vinaigrette correctly on your first try, you’re already ahead of me. I totally had to look it up.

2 C Spinach
1/2 C Carrot greens, chopped
1/4 C cooked black lentils
5-6 strawberries, sliced
3 T walnuts, chopped
2 tsp parmesan cheese, shaved

2 parts balsamic vinegar (I can’t get enough fig flavored balsamic vinegar.)
1 part honey
1 part olive oil
pinch of salt


1. Mix spinach and carrot greens in a medium-sized bowl.

2. Add lentils, strawberries, and walnuts.

3. Whisk together dressing ingredients according to how much you will actually use. For instance, if you only use a tablespoon of dressing, you’ll add about 1/2 tsp of honey and olive oil, and nearly 2 tsp of balsamic vinaigrette. If you want more, double it. Then add salt. {Remember, this is an approximation. You can always add a little bit here and there until the flavor suits you!}

3. Drizzle dressing on salad and then add cheese.

4. Devour.

I most definitely devoured mine, but thankfully I had enough willpower to photograph it beforehand. You’re welcome. Again.

 Hungry for more? Explore Lawyer in the Kitchen!

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