I LOVE to cook, but with summer temps on the rise, there are some nights when you just don’t feel like turning on the oven or stove (especially if you don’t have central A/C like me!). For those no cook nights, this salad is the way to go. Watermelon and blueberries are some of my favorite seasonal fruits, and the natural sweetness of both help balance out the pepperiness of the arugula. You could also use baby spinach or baby kale, but I tend to favor arugula over both. Another great thing about most salads, is they allow you to be really creative without having to stick to an exact recipe. What are some of your favorite salad recipes?
Ingredients
2 cups cubed fresh watermelon
1 pint blueberries
1/2 pint yellow grape tomatoes, chopped
2 tablespoons chopped fresh basil, chopped
1 package arugula
2 cups shredded rotisserie chicken breast
1/4 cup sliced almonds
Marzetti Simply Dressed Lemon Vinaigrette
Combine all ingredients through the sliced almonds in a large bowl. Toss well to combine. Finish with the vinaigrette. Happy Summer!
Sunday Girl Eats 