SOUP & SALADS RECIPE

Fresh 'n Fruity Summer Salad

Ingredients/Dressing

• 1 (16.0 oz.) jar or (15.0 oz.) can of Sliced Pickled Beets, undrained
• 1/4 cup orange juice
• 1 tbsp. finely chopped fresh basil or 1 tsp. dried basil
• 1/2 tsp. black pepper
• 1/2 cup canola or vegetable oil

Salad

• 1 (6 oz.) package baby spinach (approx. 6 cups)
• 2-1/2 cups bite-size pieces honeydew melon or cantaloupe
• 2 peaches, peeled, pitted and cut into wedges
• 1 cup fresh blueberries or sliced strawberries
• 1/4 cup toasted sliced almonds

For dressing, drain beets, reserving 1/4 cup liquid. Set beets aside. In small bowl, combine reserved beet liquid, orange juice, basil and pepper. With wire whisk or fork, whisk in oil. Set aside. Arrange spinach, reserved beets, melon, peaches and berries on large platter. To serve, drizzle with dressing; toss lightly. Sprinkle with almonds.

Makes 8 - 10 servings