summer recipe: peachy apple salad

One of my favorite vinaigrettes for a summer salad is a simple mixture of apple cider vinegar, a nice fruity olive oil, and kosher salt. It’s fresh with a little bit of bite! And, of course, it pairs well with an apple salad:

  • 1 yellow peach
  • 1 gala apple
  • 3 cups of spring mix
  • a handful of blistered sea salt almonds
  • 1 Tbsp fruity olive oil
  • 2 Tbsp apple cider vinegar
  • a pinch of kosher salt

Whisk together the olive oil, vinegar, and salt in a large bowl. Set aside while you slice the apple and peach. Then toss the spring mix with the vinaigrette in the bowl. Plate the spring mix, toss in a few almonds, and add the apples and peaches. Enjoy! { Yields enough salad for two people. }

Tip on how to bring this as your lunch to work: When preparing, keep all of the ingredients separate. Put the dressing in a small mason jar and screw the lid on tight. Then, use a pint size mason jar to pack the salad ingredients into the jar in this order: apple, peach, spring mix, and almonds. You’ll either need to halve the portions in this recipe for a single serving or use two mason jars. (And pack tomorrow’s lunch at the same time!) Store the mason jars in the fridge or in a cooler until lunch time rolls around. Shake up the dressing and then pour it into the pint size jar. Put the lid back on the pint size jar and shake it until the dressing is evenly distributed. You can either eat the salad right out of the jar or you can pour it on to a plate. Yum!

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