I love using fruit in salads. Fruits are the best way to add sweetness to a simple salad instead of putting sugar or honey in the dressing. From soft ripe peaches, to juicy pears, orange slices, roasted grapes, or to crunchy apples, they can turn the simplest of greens into a feast. Along with extra flavor and texture, they bring fiber and vitamins as well, something neither sugar nor honey can do. They make any salad into the perfect sweet, salty and savory dish. I find apples particularly versatile, especially in the spring and summer when they’re from storage and aren’t always guaranteed good eating on their own. Julienne an apple into a peppery arugula salad and toss it with a simple vinaigrette to see what I mean. Tasty stuff!
Ann’s Tip: When using fruit, mix your dressing in the bottom of the bowl and gently toss the fruit in it. Let it rest 5 minutes before adding the greens. Not only will it stop fruits like apples from browning, it will let their sweetness infuse the dressing. Yum!