I woke up to a view of this tree outside our bedroom window, clinging to the remnants of summer as desperately as I have been. I felt a kinship.
And so inspired, I’m off to make breakfast with the best last fruits of the season, now a Kodachrome memory. Some good things can always be remembered.
So Long Sweet Summer Salad
1 container (8 ounces) nonfat plain greek yogurt
2 tablespoons thawed orange juice concentrate
2 tablespoons chopped fresh basil or
2 teaspoons dried basil leaves
1 tablespoon honey
1 small head bibb or butter lettuce, torn into bite size pieces
2 fresh peaches, sliced
1 pint basket fresh strawberries, quartered
1 small cantaloupe, seeded, sliced and rind removed
1/4 cup shelled and chopped natural pistachios
To make dressing, in bowl whisk yogurt, orange juice concentrate, basil and honey.
To assemble salad, on individual serving plates (or on platter) arrange remaining ingredients, dividing equally. Serve dressing on the side.
Makes 4 servings