This salad truly enhances summer’s amazing fruits. Try it while you can. It’s simply sensational!
Summer Fruit Salad
- Cooking and Prep: 20 m
- Serves: 8
Prepare the Crunch
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Place all crunch ingredients on baking sheet and mix well. Bake for 15 minutes, tossing once after seven minutes.
Whisk together the dressing. Combine all salad ingredients in a large bowl. Just before serving, mix in the dressing and top with the crunch.
This salad can be individually plated or tossed together to feed a crowd.
If desired, you can use baby spinach leaves instead of arugula.
Photography: Jeremy Merriam.