Muskoka summer salad

Summery, fresh Muskoka salad is a lovely dish to toss together in your Lagois kitchen.

Summer is calling! If you’re thinking about barbecue, friends, and gentle summer evenings, this might be the perfect dish to start things off. You might want to make it with or without grilled chicken, depending on what you’re serving as the main attraction.

Ingredients

For the salad

6 cups mixed greens (baby arugula, spinach, and butter lettuce)

1½ cups fresh strawberries, hulled and halved

1 cup seedless red or green grapes, halved

½ cup slivered almonds, toasted

¼ small red onion, very thinly sliced

2 grilled chicken breasts, sliced (optional)

½ cup crumbled Feta cheese

For the dressing

⅓ cup extra-virgin olive oil

2 tbsp white balsamic vinegar

1 tbsp liquid honey  

1 tsp Dijon mustard

Salt and freshly cracked black pepper to taste

Instructions

In a dry pan over medium heat, toast the almonds until fragrant and lightly golden, about 3–5 minutes. Let cool.

Optional: Brush chicken breasts with olive oil, season with salt and pepper, and grill each side over medium-high heat until cooked through. Let rest, then slice.

Make the dressing

In a small bowl or jar, whisk together the vinegar, honey, and Dijon. Slowly whisk in the olive oil until emulsified. Season to taste.

Assemble

Layer the greens, then scatter strawberries, grapes, red onion, and toasted almonds over top. Add Feta cheese and sliced grilled chicken, if you’re using it. Drizzle with dressing just before serving.

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