It has been scorching hot this week in Ohio. I think it was 100 degrees yesterday, or at least it felt like it. We even had to break out these bad boys…
Hahahaha! We have two of them that we got for $5 for both a few summers ago. We bring them out on hot days and play in the backyard with the dog. It’s quite hysterical and I’m sure our neighbors crack up when they see us sitting in our plastic baby pools. Ahh….good times 😀
Anywho, when it’s so hot out, I generally want something fresh and cool for dinner. Something that doesn’t require cooking. So generally that means salads…….big hearty dinner salads. Summer is such a great time for salads. There are so many fresh, in season ingredients to choose from. I decided to make a big summer salad containing a lot of fresh produce. It contained spinach, romaine lettuce, green beans, corn, carrots, radishes, cukes, cherry tomatoes, avocado, and I threw in a little packaged broccoli slaw for some extra pizazz.
Served up with some whole grain bread, this made for such a great meal! However, I was torn with which type of dressing to use. I didn’t want to cover up the taste of all the fresh veggies so I ended up going with a light oil and vinegar dressing.
Olive Oil and Vinegar Dressing:
1 Tbsp white wine vinegar
3 Tbsp extra virgin olive oil
1 tsp agave nectar
pinch of sea salt and cracked pepper
Simple, fresh, and perfect for a hot summer night 🙂