Begin by adding spinach and arugula to a large mixing bowl.
Wash all produce. Shell fresh peas, slice radishes, shred beets, chop green onion and mint.
Add all produce and nuts over top your bed of greens. I like to style my salads by arranging the different ingredients in a pie shape, alternating colour and texture.
Sprinkle garnishes over your the Summer Bounty Salad.
Prepare your Saskatoon Cider Vinaigrette by adding all ingredients to a Vitamix (or similar) and blending until smooth (the saskatoon skins won't fully break down -- and that's okay!).
Dress your salad and toss to serve.
I’ve added some edible Fireweed flowers to these salads for a colourful garnish! They grow wild all over Alberta and BC and I love to use their edible flowers in your summer salads and cocktails. They don't have a distinct flavour, but they sure are beautiful!