Olivia's Organics just sent me some free salad coupons, which I was more than happy to start using right away. You see, I buy Olivia's Organics products all the time anyways, so the coupons are just an added bonus.
I really think it was the adorable design and packaging that first drew me to Olivia's Organics. And then once I tried the first package of greens, I wanted to check out another and another. I'm completely hooked now. I've always found the greens to be super fresh, and they're already washed so that makes putting together a salad so much quicker and easier. The greens are all natural and pesticide free, plus Olivia's sends a percentage of its proceeds to the Olivia's Organics Charitable Foundation, so you can really feel good about what you're eating.
My favorites are the Baby Arugula, the Herb Salad, and the Spring Mix. I'm waiting for the Crunch Bunch line to become available in my area!
Right now Olivia's is actually holding a contest where you can submit your best salad recipe for a chance to win a $500 gift card to Williams-Sonoma and have your recipe featured on their site. I'm submitting the salad I'm sharing with you today because it's so full of summer produce and flavors. I hope you're thinking about entering too!
Whenever I make a salad like this, I cut up whole peppers and onions and such and just use as much as I want that night and save the rest for the next night or lunch the next day. The measurements below are not exact. You know how much you like, so top your salad your way! And feel free to sub in other veggies and stuff.
The basil dressing really makes this salad, so give it a try!
Summer Arugula Salad
Handful of Olivia's Organics Baby Arugula
1/3 cup diced yellow and orange peppers
2 tablespoons diced red onion
1/3 cup cucumber chunks
Corn kernels, shaved from one ear of corn (I used whiteout corn)
As many heirloom tomato chunks and slices as you dare
1/2 grilled chicken breast, cubed
3 slices of bacon, cooked and crumbled
Your favorite cheese (I tried ricotta salata and cut it in small, thin squares)
Basil dressing (recipe below)
Layer all ingredients except the dressing on a large dinner plate. Drizzle the dressing over everything, toss, and enjoy!
Basil dressing (from Bon Appetit)
Mix 3 tablespoons champagne vinegar with 1 minced garlic clove in a small bowl. Whisk in 1/4 cup extra-virgin olive oil and 1/4 cup finely chopped fresh basil. Season with salt and pepper.
I made this salad for myself and made Jeff a simpler salad with the Spring Mix.
I started our salads the same way -- by grilling three chicken breasts and recrisping some leftover bacon from breakfast.
I figured I would have plenty of veggies in my salad, so I'd only need half a chicken breast, and Jeff would need a whole one. Then we'd have one and a half grilled chicken breasts leftover to make salad preparations go more quickly the next night. It's always nice to get ahead.
With the main protein ready to go, here's how our salads progressed.
Would you like to win some Olivia's Organics salad coupons (totaling about $35 worth of free greens)?
Just leave a comment letting me know which greens you'd want to try and what you'd add to them to make your favorite salad.
Please note: Olivia's is only available on the East Coast. Check this list to see where Olivia's Organics products are available.
You have until Sunday, August 8, at 11:59 p.m. EST to leave your comment.
Make sure you leave an email address where I can reach you if you don't automatically link back to your blog and contact info.