“Salad can get a bad rap. People think of bland and watery Iceberg lettuce, but in fact, salads are an art form, from the simplest rendition to a colorful kitchen-sink approach.” ~ Marcus Samuelsson
Summer Salad with Ricotta Stuffed Squash Blossoms
- Spring Mix Greens
- Fresh Herbs of Your Choice (Basil, Lemon Verbena, Oregano, etc.)
- Squash Blossoms
- Fresh Strawberries, Sliced
- Citrus Wedges, Tangerines or Pink Grapefruit
- 1 Ball Burrata or wedge of good bleu cheese
- Toasted Walnuts or Pecans
- 8 oz. Ricotta Cheese, homemade or store-bought (Click here for recipe)
- Good Balsamic Vinegar
- Good Olive Oil – I used Basil Infused
Place Ricotta in a piping bag or ziplock bag. Open squash blossoms. Pipe ricotta into squash blossoms. Set aside.
Place remaining salad ingredients in a bowl. Drizzle with oil and balsamic. Top with Stuffed Squash blossom.
BONUS: Homemade Croutons
Perfect as a use for stale bread, cut bread into cubes. Toss with olive oil and seasonings such as cracked pepper, dried Basil, Dried Oregano or Thyme (Use your favorite spices). Place in a 425 degree oven until the croutons are golden brown, about 10 minutes. Toss with additional fresh herbs as desired before serving.
Also, you can add Prosciutto for added protein and extra flavor.
You can also “Go Greek” by adding fresh feta, and a mixture of olives and pepperoncini.
Most importantly, don’t forget the wine!
Life is too short to eat ugly food y’all.