Summer time in the van means more cold meals… and more salads. But this beautiful specimen was served to us by my mother, Sharon, during our latest Tulsa visit. Fresh seasonal fruit was on hand at the local farmers’ market, roadside stands, and most grocers. And spring greens are common now just about everywhere year round. It’s simple and delicious and gratifying.

We had this colorful concoction of blackberries, strawberries, apples, greens and walnuts with a fig balsamic reduction I’d gifted her a year ago. Lacking that treat, try our recipe for a quick raspberry vinaigrette we just love.

Raspberry Vinaigrette Ingredients:

• ½ cup fresh raspberries
• 2 Tbs balsamic vinegar
• 2 Tbs olive oil
• 1 tsp honey
• dash of sea salt

Preparation:

Be sure to wash and spin your greens and fruit. Even a speck of grit or sand can ruin an otherwise perfect salad. And get creative with whatever is freshest. Try spinach, Swiss chard, butter lettuce or any mild green. Mix up the fruit and nuts. Add some goat cheese or shaved parmesan cheese. You can’t go wrong.

For the dressing, add all the ingredients to a quart jar or container and purée with your immersion blender. Voilà!