Add Fruit to Your Summer Salads!

My friend Christina was the first one to introduce me to the idea of fruit on a dinner salad. I thought she was a nut. She was, after all, a nutrition major.

Now, I know she was a genius.

She opened a world of flavors to me that I previously had no clue about. She also gave me a great means to adding more fruit and vegetables to my family’s diet. Fruit on salads has become a go-to salad option at our house.

Today I’m over at Food Your Way sharing what I’ve learned and offering up a veritable salad bar of choice and combinations. Head on over to check out the choices and chime in about fruit on a salad.

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  1. I enjoyed reading your post about salads at Food Your Way. Thanks for all the idea I hadn’t thought about adding to my salad. I’m so over greens, tomato and ranch or balsamic!

    • @NIA, since hubby and I are watching our foods a little more carefully, I’m discovering a lot more variety when it comes to salads. I have to! LOL

  2. Elizabeth says:

    This past winter I started to eat escarole salads. It is so sweet and crunchy, not at all bitter like I’d heard. I eat it like this:
    Orange chunks
    Nuts (Roasted or smoked almonds are great but so are sunflower seeds or pine nuts or walnuts)
    Goat cheese or feta if you want. It’s just as good without it.
    Flat parsley. Basically just tear off the leaves.
    Sherry vinegar
    Orange juice from cutting oranges (don’t waste it!)
    Extra virgin olive oil
    I think I ate this every night for like a month. It’s crazy good. Also escarole doesn’t wilt with dressing. I even ate this as a midnight snack!

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