Ingredients:

Salad     lettuce and greens     chopped fresh basil     avocado     mango     cherry tomatoes     blueberries or raspberries Heather Vinaigrette     salad oil     red wine vinegar     brown sugar     salt & pepper     garlic

Summer Salad with Heather Vinaigrette

As seen on the Sonoran Living program.

This is a wonderful salad that everyone loves, it looks beautiful, has lots of great nutrition and it has been revered by many as “food for the Gods”. Serve this and watch your family and guests transform into a blissful state. It really is that good.
The ingredients are at their seasonal peak in the summer.
Let’s take a look at some of the salad ingredients and what they have to offer us.
Mangos – a succulent source of antioxidants!
Very rich in Vitamin A (40% RDA in ½ mango), Vitamin B and C and have more carotenoids than most other fruits that help ward off colds, heart disease and risk of cancer. They are high in fiber, calcium, iron, potassium and a even offers a little protein.
Avocado – fatty? Yes, but it is a good fat! It is 80% unsaturated and it’s nutritional content is so high that it’s health benefits far outweigh the fat concerns. Very rich in B vitamins – especially niacin and folic acid, making avocado a great choice for pregnant and nursing moms and also children. Avocados are a great first food for babies.
Basil – helps elevate a person out of a depressive state. Good for the nerves and sharpens the senses. Also anti viral and anti bacterial, so it will help keeps colds and flus away.
Tomatoes – these little “love apples” have cancer fighting Lycopene and lots of Vitamin C and beta-carotene.
Lettuce – has chlorophyll and the spring greens have minerals.
Blueberries – have lots of bioflavinoids that among other things are great for the eyes and increases blood circulation.

Salad Ingredients:

4 cups	lettuce and greens
3/8 cup	chopped fresh basil
1 large	ripe avocado, chopped
1 large	ripe mango, chopped
3/4 cup	ripe cherry tomatoes, cut in half
1/2 cup	fresh blueberries or raspberries

Method:

Cut the romaine lettuce chiffonade (little ribbons), mix that with the other salad greens, if you are using, and the chopped basil. Put onto serving platter as first layer. Then layer the rest of the salad ingredients in order as listed above. Just before serving, drizzle a generous amount of Heather Vinaigrette over it. Enjoy!

Put everything in blender except oil. Start blender and then slowly add oil. Store in refer for up to three weeks.
Drizzle over salad.