End Of Summer Salad Recipe

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End of Summer Salad

iris mccall


I love this time of year, not too hot and not too cold . You can enjoy a beautiful sunset and gently kiss summer goodbye with this salad.

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25 Min


30 Min


No-Cook or Other


3 medium
grilled chicken breasts,sliced
1 jar(s)
(12oz) hearts of palm
6 oz
sundried tomatoes, coarse chopped
2/3 c
olive oil, extra virgin
1/4 c
balsamic vinegar
shallots, diced fine
2 pinch
8 c
mixed baby geens
1 1/2 c
golden beets sliced
1 pkg
italian dressing seasoning
salt & pepper, if needed

Directions Step-By-Step

Gather ingredients ,grill chicken breast in grill pan over medium heat, . 8 minutes for the first side, about 6 minutes for the second side. Turn off burner and cover with lid. In a bowl mix evoo, balsamic vinegar, italian dressing mix, and diced shallots, blend well, taste, adjust seasonings if needed.
In a salad spinner after washing greens spin dry. Arrange salad ingredients in salad bowl , including your sliced chicken breast after mixing dressing well, pour over your salad and toss gently with tongs to coat. If you are chilling your salad, don't add vinagrette until serving time.
I apologize for the lack of photos. I know we eat with our eyes first. Once I am situated in my new place I will upload photos for each recipe. God Bless.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy