GINGER’S HOT WEATHER PICNIC SALAD
This salad recipe is submitted by artist Victoria Chick, as part of the Big Blend Radio Spring Picnic Party! See the recipe below and listen to the Big Blend Radio party segment with Spontuneous Rob, Hollywood Historian Steve Schneickert, Juli Vieira – San Benito County Chamber of Commerce & Visitors Bureau, Christy Wood – Wood N Horse Training Stables, and Victoria Chick.
This salad was introduced to me by my friend, Ginger Knight, in camp after a hot summer trail ride. I was dehydrated and this salad made me feel like a million dollars again. Now I take it on every competitive trail ride as my go-to food. I even eat it for breakfast! It really maintains electrolytes and is delicious besides. It is basically a fruit salad but has some non-traditional additions.
2 cups cubed watermelon
1 cup cantaloupe
1 ripe nectarine pitted and cut up- do not need to peel (peaches are good too but tend to turn brown)
1 firm sweet/tart apple such as Fuji or Braeburn cut up
1 orange peeled and cut in pieces
2 ripe but still firm kiwi
1 cup broccoli florets divided into smaller florets
½ cup cashew halves
½ cup cubed leftover ham or deli black forest ham cut in small pieces or narrow strips
Dressing:
Ginger used green goddess dressing but that seems to be less popular today and harder to find. You can make this refreshing dressing in a blender.
1 cucumber, seeded and peeled
1 cup plain yogurt
Salt and pepper to taste
2 Tbsp. sugar
OR use a commercial Poppy seed dressing. Add dressing to just barely moisten. The fruit juices will run out, so be conservative or any not eaten the same day will be swimming in liquid – still tasty but not as appetizing to look at.
