This is a great meal-prep salad and keeps well in the fridge for 3 to 4 days
Geechie Boy makes many artisan Southern staples such as Carolina Gold Rice, black-eyed peas (yellow, white, blue, or Guinea Flint grits), and Sea Island red peas
Deep-v and low-cut is about holding the fabric close to the body so nothing gaps when you lean
More Summer Salads To Try Italian Pasta Salad Cowboy Caviar Summer Tomato Panzanella Salad Grilled Peach and Burrata Salad Mexican Street Corn Salad Spinach Berry Salad with Poppyseed Dressing Ingredients For the salad 5-8 ounces baby spinach 3 cups mixed berries such as strawberries, blueberries or blackberries 2-3 ounces crumbled gorgonzola or goat cheese or feta 1/3 cup shelled pistachios, roughly chopped (*see notes if using any other nut) 1/2 small red onion thinly sliced (I used pickled red onions linked in notes) For the poppyseed dressing 1/4 cup white wine vinegar or white balsamic vinegar 2 tablespoons maple syrup or honey or white sugar 1 to 1 1/2 tablespoons poppy seeds 1/2 teaspoon ground mustard or regular dijon 1/2 teaspoon Kosher or sea salt 1/4 teaspoon freshly ground black pepper 1 small shallot very finely diced 1/2 cup olive oil Instructions In small bowl or liquid measuring cup, whisk together the vinegar, maple syrup, poppy seeds, mustard, shallots, salt and pepper until well combined
