Earthy beets are paired with creamy goat cheese and a refreshing vinaigrette in this light summer salad.  

This post was sponsored by Natalie's Orchid Island Juice Company.  As always all opinions expressed are my own.

           

Once Memorial Day rolls around, it typically signals the start of the summer season!  Although we don’t get as much seasonal temperature variation in South Florida, I still prefer to eat lighter, simpler meals in the summertime.  That means plenty of grilled dishes and yummy salads filled with fresh, local Florida produce. 

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Did you know that it’s really easy to make your own salad dressing?  My Buttermilk Herb Dressing is simple, delicious and healthy.  Store-bought salad dressings often have a lot of added sugars, preservatives and a surprising number of calories.  However, when you make homemade salad dressing, you can use fresh, natural ingredients and make healthy substitutions as desired.  My Buttermilk Herb Dressing is like a cross between ranch dressing and green goddess dressing- two of my favorites.  It uses fresh herbs, which are abundant this time of year, and it comes together in just a few minutes. By using low fat buttermilk and nonfat Greek yogurt, you can cut back significantly on the amount of mayonnaise used and still have a nice creamy texture.  The fresh herbs, dijon mustard and lemon juice add bright flavor and acidity.  This is a nice versatile dressing that can be used on salads or even as a dip.  Try it with my Butter Lettuce Salad, which features delicate butter lettuce leaves topped with heirloom tomatoes and fresh, grilled sweet corn.  

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