The Perfect Salad for Summer

cooking
Written By Judy Doherty, MPS, PCII

Summer Pretty Salad

This salad is big on beauty and low on work!

  • cutting board
  • chefs knife
  • 4 cups mesclun greens (washed and drained, ready to serve)
  • 1 cup arugula (washed and drained, ready to serve)
  • 1 cup edible flowers nasturtiums, pansies, etc (rinsed and patted dry)
  • 1 cup strawberries (quartered and hulled)
  • 2 tbps almonds (chopped and toasted)
  • 1/2 cup cherry tomatoes (halved)
  • 1/2 cup greek yogurt
  • 2 tablespoons red wine vinegar
  • 1 tsp Italian seasoning
  • 1 tablespoon skim milk or plant-based milk

  1. Make the dressing by mixing the yogurt, vinegar, milk, and seasonings. Whisk smooth in a bowl with a whip then chill in a serving cup.

  2. Place the greens on a large plater or platter. Top verh the edible flowers, strawberries, almonds, and tomatoes. Cover and keep chilled until ready to serve.

  3. When it is time to serve the salad, serve the dressing to the side.

Salad
American
salad

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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